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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 cups 253g Recipe makes 2 cups) |
||
| Calories 1135 | ||
| Calories from Fat 430 | (37%) | |
| Amount Per Serving | %DV | |
| Total Fat 47.8g | 73% | |
| Saturated Fat 15.4g | 77% | |
| Monounsaturated Fat 19.1g | ||
| Polyunsaturated Fat 10.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 33mg | 11% | |
| Sodium 302mg | 12% | |
| Potassium 37mg | 1% | |
| Total Carbohydrate 180.6g | 60% | |
| Dietary Fiber 0.0g | 0% | |
| Sugars 176.7g | ||
| Protein 0.7g | 1% | |
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The Best Creamy White Frosting/Icing.... Better Than Canned!
By: KITTENCAL
This is the BEST frosting around and 100% better than any canned, it's the one I turn to for a quick easy icing that can be used with so many recipes --- I usually make up a double batch of this icing separate into freezer containers and freeze until ready to use, this icing freezes very well --- for extra creaminess add in one 3-ounce package softened cream cheese and adjust the icing sugar amount --- for chocolate icing see my Kittencal's Chocolate Buttercream Frosting/Icing
2 cups
Ingredients
- 6 tablespoons Crisco shortening or butter, softened (can use 1/2 cup)
- 1/4 cup 35% cream, unwhipped (or you may use 18% cream or half and half or milk)
- 1/4 teaspoon salt
- 1 1/2 teaspoons vanilla
- 3 cups confectioners' sugar, sifted
- 2-4 drops food coloring (or as needed, you may omit if desired)
Directions
1
In a bowl, beat together the shortening or butter with whipping cream or milk, salt and vanilla until smooth (about 3 minutes).2
Add in confectioners sugar; beat very well until smooth, adding more if confectioners sugar or cream or milk until you achieve desired consistency.3
Add in the food colouring (if using) until the desired shade is achieved.
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Featured Reviews for This Recipe
From: Chef #970092
On Sep 28, 2008
Came out perfect! I can't wait to play around with it and freeze it in batches. You noted that the frosting freezes well.. Do your cupcakes also freeze well? My first time making cupcakes and frosting and I used your recipes for both. yay!
From: abbilyn
On Sep 27, 2008
This frosting was the perfect consistency for cupcakes. It held its shape beautifully. The taste wasn't there for me though...I think I went wrong with using shortening instead of butter. It was very sweet, but not any sweeter than you would want frosting to be. I did however add 3 oz of cream cheese.(probably evened out the sweetness a little bit.)I will make this again but I will definately use butter instead of shortening. Thanks for helping me create gorgeous cupcakes!
From: LizP
On Jul 5, 2005
A very good, creamy, basic buttercream. Piped onto cupcakes perfectly and held the shape. Tasted good and came together easily. I added a little extra vanilla....personal preference. I enjoy a very strong vanilla flavor. What is great about this recipe is that it is so simple and basic you can do anything to it. Add a little almond or lemon extra....beat in some melted chocolate. Whatever will work. GOOD STUFF!
From: clucuik
On Dec 23, 2004
Very light. I didn't use all the icing sugar. It seemed that about 2 1/2 cups was enough. Although I tend to like my icing thinner. I also didn't have whipping cream so I used half and half, but it worked just fine. Will definitely use this again.
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