White Creamy Frosting

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This soft textured White Creamy Frosting recipe is thick enough for piping and creating shapes. It will remain soft and when made with butter, it has a rich flavor. Because of its ability to hold its shape, it works well for cake, cupcake, and cookie decorating.

When using this frosting recipe for decorating cookies, keep in mind that because it stays soft it will be harder to store the decorated cookies. The soft texture and rich flavor of this frosting also makes it a good one to use on pastries, such as cinnamon rolls, when you want to add a topping to them.

Even though this White Creamy Frosting recipe works well for decorating with details, it also works well for some of the simple frosting designs for cake decorating. Try using the swirled, swirled line, wavy line or circled ridges design if you prefer a simple frosting design for your cake or cupcakes.

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White Creamy Frosting


  • 1 cup shortening
  • 1 tsp. vanilla
  • 1 tsp. almond extract
  • 4 1/2 c. powdered sugar
  • 3 tbsp. milk
  • Add shortening, vanilla, and almond extract in a mixing bowl and beat for 30 seconds on medium speed.

  • Add half of the powdered sugar and stir into shortening mixture until slightly moistened. After stirring, beat with electric mixer until well blended.

  • Add 2 tablespoons of milk to the blended mixture and beat until thoroughly mixed.

  • Add the remaining powdered sugar and stir slightly to moisten. Beat with the mixer until well blended.

  • Mix in half of the remaining milk and blend. If frosting is not at a spreadable consistency, add the remaining milk. If the frosting is still not at the desired consistency, add more milk, adding a teaspoon at a time and blending with mixer after each addition. Be sure the frosting is not too stiff so that it will spread easily.
  • Once the frosting is the desired consistency, it is ready for spreading or for decorating.


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