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This creamy, spreadable, pipable frosting has a perfect balance of sweetness and weight without being too rich, so you can eat like a pint of it without getting sweeted out. Gluttons rejoice!
In a mixing bowl, combine shortening, milk, vanilla and salt. Beat until creamy.
Gradually add confectioners’ sugar (about 2 cups at a time), beating well between additions. Once all of the powdered sugar is incorporated, you may need a small amount (1-3 tablespoons) of water beaten in to reach a perfect consistency, depending on your needs.
Add any desired food coloring or extract flavoring and beat until well mixed. Refrigerate unused frosting with plastic wrap plastered down right on the top layer of the frosting in the bowl, or cover your piping tip and store chilled in parchment bag for up to a week or so.
***Note: To achieve an easy, smooth look when frosting on a layer or sheet cake, add a couple of tablespoons of egg white or meringue powder when beating. Then, frost cake, allow frosting to “crust over” for 10-15 minutes, and then place a piece of parchment paper or smooth-textured paper towel (like VIVA brand) over the surface and rub gently with a fondant smoother or flat-surfaced jar lid in a circular motion all over cake until smooth and even. The longer you spend rubbing it, the more uniform the frosting layer will become.
6 Comments
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redkitchenproject on 4.6.2011
I actually was calling it 12 servings along the lines that it makes a 9″ 2-layer round cake, WITH decoration…so it would make tons of cupcakes.
You should be fine! Thank you for commenting, Yummy!
yummyummyinmytummy on 4.6.2011
Hi Redkitchenproject! I am planning on using this frosting for my son’s first birthday “jungle” cupcakes and cake. When you say that it makes 12 servings, is this 12 cupcakes (approximately?) I haven’t made it yet, but just wanted to get a general idea. Thanks!
redkitchenproject on 3.28.2011
I think it would be *quite* well-applied to cupcakes and brownies, milkwithknives! Particularly the cupcake part. Sometimes i do filled cupcakes with this frosting instead of icing the actual tops — particularly if they’re for kids or having to travel to work with me, so I can cram more in a basket without worrying about mussing perfectly swirled tops or anything. Works like a charm!
milkwithknives on 3.25.2011
Woohoo! As an unrepentant dough/batter/frosting eater, I am in favor of this recipe and will attempt to eat a pint of it immediately. (grin) I have been looking for the recipe, too, since I saw your knockout cake photo a few days ago. I might even try to blob it on some cupcakes, brownies or cookies if you think it would be well applied, as I rarely have reason to make a cake. Either way, it’s my next batch of frosting for sure. Thanks!
redkitchenproject on 3.25.2011
Wow, I didn’t know I’d whetted anyone’s appetite like that! Thanks for that comment, javagirl54! It definitely is worth a good build-up, though. It’s mind-blowingly tasty. Let me know how you like it!