White frosting that can be used for all your cake decorating needs.

White Cake Frosting II

shortening

salt

vanilla extract

water

(16 confectioners' sugar

In a large bowl, combine shortening, salt, vanilla, water and confectioners' sugar. Beat until light and fluffy.n


So good I could eat this with a spoon! Since the frosting doesn't call for butter, and I did want a white frosting, I used Hi-Ratio shortening, clear vanilla and some butter flavoring. I made 1-1/2 times the recipe (for Mini Oreo Surprise Cupcakes) and used an egg white for part of the water called for, then just added water without measuring exactly until I had the consistency I wanted for piping. This was creamy, fluffy, and pleasantly sweet and flavorful, with no greasy mouth feel. (I highly recommend Hi-Ratio Shortening for frostings like this) I've made some fine white or buttercream frostings from this site and this one truly stands out as one of the best. I ended up with some frosting leftover, but believe me it will NOT go to waste!

THIS HAD A VERY GOOD TASTE BUT I DON'T KNOW WHAT I DID WORNG BUT FOR SOME REASON MY FROSTING HAD A GLOW TO IT. CAN ANYBODY TELL ME WHY???

I thought this recipe was fantastic.  I didn't substitue the butter for the shortening, I made it exactly the way it was said to be made.  YUMMMY MMMMM!!!

This frosting is exactly what it says...."white decorator frosting". It is very sweet, not much flavor (but that's how white decorator frostings are), and it's a good consistancy. I used milk instead of water and added a little more than 4 TBS until I got the consistancy I wanted. I chose this because I was out of butter and needed a recipe that didn't call for it.

Wow is this frosting ever good!  I doubled it - used clear vanilla extract, 2 Tbsp. of warm water and 5 Tbsp. of whole milk.  This is a keeper for sure!!!

Mediocre.  Its a little grainy and doesnt taske sweet. I would use 1/2 butter/margarine and 1/2 shortening also add more vanilla extract lots lots more.  that improves the taste.  looks nice on cakes though

This is the best frosting ever!!!! Here in The Netherlands, whe don`t know a lot about frostings and icing and so whe don`t have a lot of things that you can buy in the US or UK but for all the people in Holland there`s a tip: Shortening can be replaced by creamy butter or as whe call it "roomboter".
Thanx for this great recipe.
Manon

One word---FABULOUS!!  I made this frosting for a group, and everyone raved about it!!  It tastes just like the frosting you get on store-bought cakes.  I also made a chocolate version--used milk instead of water, and added about 1/4 cup cocoa, and the results were equally as wonderful!

Easy and quick recipe (my favorite kind!) and tasted great too.  Used 1/2 butter and 1/2 Smart Balance veg shortening.  Also subbed 1/2 of the water for heavy cream.  Needed a few extra drops for the right consistency.  Frosting is pretty, spreads well and looks great with decorations.  

FABULOUS!! I made two white 8" round cakes and topped one with this delicious frosting and angel flake coconut.  It looked so beautiful!  On the other one, I used a little red food coloring to make a strawberry cake with pink frosting.  I decorated it with fresh strawberries. This frosting is so versatile; goes on smoothly and is so fluffy! My husband and grandkids loved their cakes!  Will definitely be using this recipe again! 

Great flavour and the consistency was good.  thx

I made this based on the rave review by naples and because i needed a white white frosting (my go to is Butter Cream II from here and it uses butter so it's not white white).  My grocery store doesn't carry the Hi-Ratio shortening, so I was stuck using Crisco.  This is ok, but def has the greasy telltale shortening consistency.  I may use again when I need white white, but will stick w/Butter Cream II as my go to frosting.  EDIT:  I've since amended my rating to 5 stars....the difference?  Hi ratio shortening!  It makes all the difference in the world.  I also now add a dash or two of butter flavored extract to this frosting, as well.

Wonderful!  Quick and easy.  Everything I was looking for in a homemade frosting!  Will definitely be making again!

Great piping frosting. It holds its shape so well and was easy to make.

Great frosting!  I had a big bag of confectioners' sugar and thought 16 oz. meant 2 cups!  Don't make this mistake.  16 oz. is actually about 4 cups!  Still delicious though once I added the right amount!  I think I'd prefer with butter instead of shortening but soooo good!

I'd actually like to give this only 4 stars because it does NOT frost a 2 layer cake. After I frosted the bottom layer I had to make an additional bowl of frosting. However, this is very easy to make and is very airy and light. It frosts really nicely. Just be sure to double the recipe if you're wanting to frost a whole cake.

Excellent! Perfect white frosting in under 5 minutes. I needed a pure white frosting and did not have clear vanilla so I went with Almond Extract and it worked out great. I was very generous with the frosting on the cupcakes I used this on and received many favorable comments about it not being overly sweet and having great flavor and texture. This one will definately be used again and again. Thanks for sharing!

Made this to put on 24 Rainbow Cupcakes and had plenty left over.  I used clear vanilla and butter flavored shortening.  The icing came out off-white, so if you want pure white icing, use white shortening. 

The flavor was really good and the butter flavor was a welcome addition.  I didn't think it was too sweet - granted each person will have a different perspective on what constitutes "too sweet".  If it helps, I'm more of a carb-addict than a sugar-addict, so I would say my taste buds are more sugar sensitive than those of you who crave sweets.  

I needed to add more water because it was just too difficult to ice the cupcakes w/o destroying them with just the 4 T of water as the recipe called for.  Easy enough though.

All in all, I'd definitely use this again.

I used butter flavor Crisco for the shortning. It turned out creamy and just the right sweetness. Gave this recipe 5 stazrs.

Absolutely LOVE LOVE LOVE this recipe! It was so easy and fast to make, did not take more then 5 minutes. Like someone else says I added a little more then 4 TABLESPOONS of water until I got the consistency I wanted. The only other thing I noticed was the amount of frosting I ended up with. For me it was plenty enough to do cupcakes but not quite enough to do a whole cake, I would increasing the servings to 18!

I tried this recipe and it was ok. I even found an amazing, delicious way to make it better. 1st of all I know it doesn't sound like it would taste good, but I used this recipe plus I added sour cream and almond milk! It was soooooooooooooooo tasty!

I'm a big fan of butter (you can tell by my backside) but was out and needed to frost 60 cupcakes ASAP. Made this and it's great! I mixed it up in my Kitchen Aid and once it was combined, I swapped the beater for the whip and WHIPPED IT REAL GOOD (sorry) and it's super light and fluffy! I added the vanilla called for and then just a skoonch of Almond extract to hide the Crisco flavor and give it that "what IS that??" thing. This is for 6 year olds so all they care about its sugar and food coloring. However, I really dug the taste, too. 4 stars because, to be fair, it would be better with butter, but still dang good.

This was tasty and easy to work with. I was searching for a non-dairy "buttercream" and this did the trick.

worked great! I made it exactly as stated. I think that next time I will add a little more flavoring. I can still taste the shortening (I used the butter flavored shortening). Butter frosting is still the best but this is a great quickie!!

Wow that was easy! I had bought a store bought container but it wasn't enough for a double layer cake. I used margarine instead of shortening, it was so easy and tastes so good I wish I hadn't bought the first canister.

this frosting is very very tasty, but i think maybe i beat it too long or not long enough, becasue when i stopped beating it, it looked like it was seperating and looked very grainy, BUT..... tasted smooth and was oooh so good, does anyone know what i did wrong?  did i stop beating too early or not beat too long??

I made this cake for my dad's birthday and he loved it. Anyone who loves white cake will love this recipe.

This recipe was way too sweet!!! We didn't like it at all. Will not make this agian!

I used this icing for some Halloween cupcakes I made, so I colored them orange. I used twice as much milk as it called for, and it was still a little bit too thick. It was very filling even though I only put a little on top. That's the only thing I'd change though.

AWSOM for decorating and the taste is really good, too. Gave one less star because it dries up really quick once it's on the cake.  It's a keeper for me but some may not like the drying effect. Not sure what to do about that.

This frosting was YUMMY! and the perfect consistency - fluffy! I substituted milk for the warm water and I used 1 1/2 tsp. of vanilla. Delicious! All the mom's at my 4 year old's B-day party had 2 pieces! Used it with whipped cream cake from this site -- my new favorite recipes for cake and frosting! Three people asked for the recipe. :)

alittle too salty. added in some milk and more vanilla extract to make it tastier. it was too bland without.

Really easy and I LOVE that this is dairy-free. Thanks!

By far the best recipe for icing I have ever found!  Since I usually double it, I use half butter and half shortening, and a little more water to make it the consistency I like, but other than that I would not change a single thing about this recipe!

This was very creamy and nice tasting.  I added a tad more sugar.  For me, the shortening gave it a bit too much of a greasy after feel in the mouth.  Next time I will try it with butter.  My guests loved it though!

Yummy and fluffy.  I beat it extra long to make it light and fluffy.  I wasn't sure how much 16 oz of confectioners sugar would be in cups.  I stopped at just under three cups and it was great!

Yum! and easy. I didn't have a problem with the amount of powdered sugar. I thought the consistancy came out just fine, unlike a few other reviewers. However, I used real butter and milk instead of water and shortening.

Excellent.  Easy.  Perfect for decorating.  Yummy..  
A keeper!

I read the reviews and i used butter instead of shortenening. Best I have nevered made homemade icing before it is the best. Thanks to all those who wrote in.

I used this frosting for my son's 1st birthday cake. It was very easy to prepare and use. It's great to use for something kids will eat because it doesn't require egg whites. The taste got rave reviews from family and friends as well.

This recipe was exactly what I was looking for, it is so delicious, I did not have butter on hand and most white frosting's I found called for that. I did have butter flavored shortening and regular vanilla extract other's called for clear vanilla extract, I did not have that. I made only slight adjustments, I only needed enough for the inside of a chocolate cake, so I halved the recipe, also I used cold milk instead of warm water and I scraped 1 Madagascar vanilla bean for an extra punch of vanilla flavor, I found myself licking everything I could it was so good! Recipe was also so quik and easy. This recipe is a keeper, I can't wait to try it with other recipes. Thank you so much for sharing this recipe Laura B. :)

I used butter instead of shortening and milk instead of water and it was just WAAAYY TOO SWEET for me. Next time I think I'll stick to the original recipe.

I have made this frosting for years.  I love it and never use any other recipes for frosting

I've made this recipe before and really like it.  I don't usually make just white frosting, so I made the following adjustments to the recipe:
-substituted butter for shortening.
-added 1 TBSP of food coloring for 1 of the 4 tablespoons of water.
The frosting tastes great.  You can also refrigerate it to use later.

I like it, but if u used it like that it has a shortening flavor so i add a little bit of butter like 1/4 cup and some whipped cream like 1/3 and a little bit more powder sugar, and like 1 teaspone of vanilla, it will make it more creamy and better taste like a vanilla frosting   hpe this is better....

As Manon stated: People from Belgium or Holland can use cream butter (roomboter a.k.a. melkboter a.k.a. ongezoute boter ...) OF Ik heb ergens gelezen dat iemand de welbegeerde 'shortening' in de makro heeft gevonden ^^

Followed the instructions exactly and this came out both watery and grainy. By the time I'd beaten it and gotten it into the piping bag, the ingredients had separated. Had to scrape off my cupcakes and use another recipe.

Great recipe for a general glaze or icing but not really a firm frosting to decorate or frost a cake with. I used it for my moms mothers day cake and it was great since she doesnt like a thick frosting.

This is a great and easy recipe! I made homemade caramel and added a few tablespoons to it and it turned out amazing!!!

I used butter instead of shortening and it was fabulous!  The only problem I had was stopping myself from grabbing a spoon and eating it right out of the bowl!

This is a great recipe!  I followed it exactly and it came out delicious.  It's sweet like bakery frosting but I think it tastes better.  I will definitely be using it again!

Whenever the kids do something great at school, we celebrate by decorating cupcakes together, usually I am not as adventurous to make my own frosting other than for sugar cookies, but i was out and this recipe was a great quick fix! The only thing I changed was for flavoring. Because it is a rather bland frosting, i mixed in a box of cherry jello and it turned out AMAZING on our chocolate cupcakes! The kids called them Cherry covered choclates! Big big hit with the kids! Thank you!

A very good basic frosting recipe.  I doubled this recipe for a 2 layer cake. I used half butter flavored shortening and half regular and it was still white, despite the yellow coloring of the butter flavored shortening.  I colored some with food dye for decorating the cake.  Since I'm not a cake decorator, I just did the basic piping and wording.  I had plenty of frosting left over.  To me, this tastes just like the frosting you would get in a grocery store bakery cake.  Very good for my purposes.  Can't wait to try to make chocolate frosting and more from this recipe.  I don't think I'm ever going to buy canned frosting again!

My family found this to be delicious cake frosting.  My husband actually complimented it...which means that it was really good!  

I like this recipe because it is not too sugary.  I could actually eat the frosting from the bowl and enjoyed it!

wish they had a eggnog frosting recipe on mabey someone will upcome with it.

Terry Its maybe because your water may have been to warm or that you used warm watter and it may have caused it to melt down the sugar a little.

This was perfect. I used milk instead of water and when I doubled it I only used 1/2 the salt.

Just made this...used half butter and half shortening...making half a cup and added a whole teaspoon of vanilla extract. Came out really good.  Will definitly use this recipe again. Thank you :)

This worked out great - easy and perfect for decorating.  No problems making it, followed the recipe exactly.  Does taste a lot like the icing on the store bought cakes though.

It was tasty, but I'd rather have the Special Buttercream Frosting also found on this website. It's the best.

I followed the recipe exactly. It went on well and looked beautiful, but it tasted exactly like what it was... sugar flavored shortening. Not so appetizing. I will try it with butter next time- that sounds much better.

Very good but not a lot of icing from it.

I read the other reviews and was worried about using so much shortening in the frosting so I substituted 1/4 c. butter for part of the shortening.  I could definitely taste the shortening in this frosting and I wouldn't make it again this way.  In my opinion, it would be much better if you substituted butter for the shortening.

This was a good frosting.  Instead of shortening I used butter &amp; I used milk instead of water.

very good! did add an extra tablespoon of water and milk

I made SEVEN batches of this today for my daughter's 2nd birthday 1/2 sheet cake, and a dozen cupcakes (nut-free decorations).  Quick to prepare, great taste, and took color like a charm! I think this frosting might actually keep me away from pre-colored icing tubes from now on!

Wonderful!  I added an extra 1/2 tablespoon of water to make it a little easier to spread, but of all the frosting recipes I've tried, this is by far the best!  My husband, who is (insanely) not a frosting guy even liked it. :)

really, really yummy and simple.  i also used the milk rather than water.

This is the best recipe I have found.  My son has tons of food allergies - so happy we found a frosting he can eat.  He is 6 and today was the first time he has had frosting.  Followed the recipe exactly.

Taste was good but I didn't like the consistency very much - too wet, not very buttery. It dried okay, but more like a glaze than a frosting.

Absolutely perfect. I've always made a similar recipe (just tossed margarine, icing sugar, vanilla, and milk in a bowl), but it's nice to have an idea of measurements! And it didn't turn out quite as sickly-sweet as I'm used to. I used margarine instead of shortening, more like 1 teaspoon of vanilla, milk in place of the water, and I didn't measure the icing sugar. I just poured some in, beat it, poured more, beat more, etc, until I got the consistency I wanted. If it gets too thick, just add a little more milk. I used a stand mixer and beat it on medium for about five or six minutes, then added some blue and green food coloring. It came out awesome and iced the 23 cupcakes I made. Thanks, Laura. :)

It was runny! Not even workable! Very disappointed!

Used 3:1 shortening/butter (3 tbsp. shortening, 1 tbsp. butter). Used milk instead of water. Mixed shortening with butter first, then gradually added sugar and milk. Perfection! Delicious and piped easily! I think if you were spreading it, you would need more liquid, but for piping it was perfect!! (Probably added more vanilla... more like 2 tsps!!)

Very Tasteless.  After reading other reviews, I can't say that I expected anything more though.  I was in a hurry and this was one of the few recipes that called for ingredients I had on hand.  Consistency was good, and it set up nicely.  Just wish it had more flavor.

I halved this recipe and it was so fantastic! 

I was looking for a vegan frosting recipe that didn't use margarine, as I had none on hand. This recipe is OK. I first made it exactly as the recipe called except I halved it and used Soy Milk instead of water. Like this, without any alterations, it tasted exactly like the shortening and had a very thick consistency. I added a lot more vanilla and a bit more soy milk. In the end it was an ok recipe that tasted pretty good with the vegan cupcakes. With my alterations, it would have recieved 4 stars. Without them, barely 2. Thanks for the recipe! xx

I substituted the water for milk and it was great!

I followed it except for I didn't know if I had a full pound of sugar or not.  I just kept adding some sugar and a little water at a time until I had used all of my sugar and the frosting was the right consistency.  Perfect and delicious!  There was enough frosting to cover a lamb cake (for Easter) in swirls.  

Awesome recipe. When I make it I substitute water for milk to make it taste better in my opinion.

Tastes great.  I Had to use alot more sugar though.  Without the extra sugar, it was runny and didn't even make enough to frost a whole cake.  I used almond extract instead of vanilla.

Quick, easy &amp; everything is in the cupboard. I exchanged mint &amp; orange extract for the vanilla.

The only thing I changed was I added a little milk to make it not so thick

Good flavor and easy to work with. It was nice and fluffy, which is just what I needed. I didn't have time to find Hi-Ratio shortening (whatever that is), so I used regular. It was a little greasy, but not greasy enough to kill the frosting for me. Thanks! :)

My first attempt at icing. Yummy but a bit dry. It kept falling apart as I tried to get it onto cupcakes.

It was ok, had to add more vanilla to make it taste like anything.  I also added Marshmallow Fluff.

I followed directions exactly and was delicious!! Made for cupcakes,  the flavor is very rich so less is more! This will be my go-to for white frosting! Thanks!!

Whipped up light and fluffy. I used it for a cake filling.  Thanks for posting!

LOVED this frosting.  I have a new frosting for sure.  And my hubby liked it!!

Used butter instead of shortening, whipping cream instead of water and added unsweetened cocoa powder  for the chocolate and red food coloring for the pink - brilliant and yes, a little grainy however I feel that it was partly the texture that made it oh so good. I used this frosting to top brownies cupcakes and vanilla cupcakes

it was horrible. don't know what I might have done wrong. tasted like lard and became chuncky like cottage cheese when I tasted it.

Excellent frosting, very easy to make with impressive texture.  Taste is A++  I used almond extract in place of vanilla.  I made it for a luncheon and EVERYONE desired the recipe!

I made this recipe with a friend to ice a cake with, but we had to put in like 1 bag of sugar in, and it tasted sickeningly sweet. This recipe is good as a glaze or icing, but it is much to thin to ever be called cake frosting.

So easy and tasty!! I will never buy frosting again!

white cake frosting ii

Prep Time: 5 minutes

Total: 5 minutes

Servings: 1

Cost: $12.58 /serving

Author : LAURA B

Ingredients

Instructions

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