Decorator's Frosting - Master Cookbook Recipe # 412

Name: Decorator's Frosting - Master Cookbook Recipe # 412
Prep time: 10 min
Total time: 10 min
Yield: 1 (one) 2-layer 9-inch cake and provides enough for decorating
Cuisine: Southern
Ingredients: 1 cup Crisco shortening; 5 cups powdered sugar; 1-1/2 Tbsp canned cream (evaporated milk); 1 tsp clear vanilla extract; 1 tsp clear butter extract; 1/2 tsp salt

This is the ultimate frosting for cake decorating. By using white shortening and clear extracts, you achieve a brilliant, true-white base that makes your colors pop. It’s a stable, reliable recipe that holds its shape perfectly for everything from delicate roses to smooth borders.

This is recipe #412 in Tammy’s Master Cookbook.

Prep time: 10 minTotal time: 10 min

Cook mode Prevent screen from turning off

Ingredients

1 cup Crisco shortening
5 cups powdered sugar
1-1/2 Tbsp canned cream (evaporated milk)
1 tsp clear vanilla extract
1 tsp clear butter extract
1/2 tsp salt

Instructions

Cream the Shortening: In a stand mixer, add the shortening and mix on medium speed for about 3 minutes until it is perfectly creamy.
Initial Sugar: Slowly add 2 cups of the powdered sugar, mixing until incorporated.
Liquids: Add the canned cream, clear vanilla extract, and clear butter extract.
Finish & Season: Gradually add the remaining 3 cups of powdered sugar. Finish by adding a dash of salt and giving it a final mix.

Notes

Tammy's Tips

Because this uses clear flavorings, your icing stays snow-white! If you are making roses or flowers, you want the frosting to be stiff so the petals hold up; if it's too soft, just add a little more powdered sugar. For piping borders, you can make it a little thinner by adding a tiny bit more cream. While you can use almond extract, I find the combination of vanilla and butter gives the best professional flavor for decorated cakes.