Store the frosting in a container with a tight fitting lid.The frosting is ideal for wedding cakes, since the absence of butter and milk keeps it from turning rancid or taking on a yellowish cast.


  • 4 1/2 c. confectioners sugar
  • 1/2 c. vegetable shortening
  • 1/3 c. water
  • 1/2 t. Vanilla extract
  • 1/4 t. almond extract
  • 1/8 t. salt


In an electric mixer combine thoroughly 2 c. confectioners sugar,1/2 c. vegetable shortening, 1/3 c. water, 1/2 t. vanilla extract,1/4 t. almond extract, and 1/8 t. salt. Add gradually an additional 2 1/2 c. confectioners sugar. If the frosting seems dry, add 1 or 2 T. more water. Whip the frosting for at least 3 minutes.

This recipe should frost an 8-inch cake and be sufficient for the trimming.

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Submitted 6/13/05.
Source: My files
Submitted By: Eileen Werth
Decorators' Basic Frosting