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Creamy White Frosting


This recipe is part of the recipe for School-of-Fish Cake

Yield

Makes enough to fill and frost 2 (8-inch) round or square cake layers or frost 1 (13X9-inch) cake

Ingredients

1/2 cup shortening
6 cups sifted powdered sugar, divided
3 tablespoons milk
2 teaspoons clear vanilla extract
Additional milk*

*For thinner frosting, use more milk and for thicker frosting use less milk.

Preparation

  1. Beat shortening in large bowl with electric mixer at medium speed until fluffy. Gradually beat in 3 cups sugar until well blended and smooth. Carefully beat in 3 tablespoons milk and vanilla. Gradually beat in remaining 3 cups sugar, adding more milk, 1 teaspoon at a time, as needed for good spreading consistency. Store in refrigerator.

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