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Simple vanilla frosting is a great topper for any cupcake. Annie frosted 300 cupcakes with this recipe for her wedding in lieu of a traditional cake. It made for a delicious bridal twist. —Annie Rundle, Milwaukee, Wisconsin
This recipe is:
Quick
Nutritional Facts 2 tablespoons equals 163 calories, 9 g fat (4 g saturated fat), 11 mg cholesterol, 30 mg sodium, 22 g carbohydrate, 0 fiber, trace protein.
Originally published as Cupcake Frosting in Taste of Home August/September 2008
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Reviewed on May. 22, 2013 by Tete123
I'm having a birthday party in a park. The frosting will be good to make for a hot weather? If not please give a a good frosting recipe. Thank you!!
Reviewed on Mar. 31, 2013 by barbck
My niece just made this for Easter-great taste and texture-soooo yummy! Thanks!
Reviewed on Mar. 19, 2013 by Karri81
Added a little vanilla, butter flavor and almond extract to the mixture. Also used almond milk instead of cows milk, turned out great. My boyfriend is not a huge sweets/baked goods guy and he said that this frosting was the best he's ever had--not too sweet, fluffy and light! I agree. I added the milk last and whipped the crap out of it for about 3 minuts to fluff it up. :) did not sift the powdered sugar either.
Reviewed on Mar. 09, 2013 by Cayley
This is the most HORRIBLE thing I ever tasted!!! 8 cups of sugar is way to much! Make it yourself and you will puke! I asked a seven year old to try the frosting (and frosting on a cupcake) and she said it was AWFUL!! NEVER MAKE THIS AND I THINK WHOEVER SUBMITTED THIS MAKE AN ERROR.
Reviewed on Feb. 15, 2013 by pgperry
I was looking for something quick and easy ... this was perfect...and made alot!Thanks
I was looking for something quick and easy ... this was perfect...and made alot!
Thanks
Reviewed on Feb. 03, 2013 by busynursemom
YUMMMY! Great frosting.
Reviewed on Jan. 21, 2013 by oeg1kallee
super quick and easy- and not a heavy taste. I cut it in half for 24 cupcakes. I added a pinch of salt (it cuts the sweetness) and used butter Crisco, and added 1/2 tsp butter extract. Then I beat it a good 3-5 min to make it light and fluffy
Reviewed on Jan. 18, 2013 by busynursemom
Tasteful and easy to make. I only made half of what the recipe call for and still had more than enough for 24 cupcakes.
Reviewed on Nov. 15, 2012 by lefty11
I needed frosting in a pinch, and this was the perfect recipe! It comes together fast, and tastes wonderful! I like that it is not as heavy as bakery frosting, probably because of the shortening... Awesome recipe, definitely one I'll use again!
Reviewed on Jul. 24, 2012 by 4seasonsemb
Just an awesome tasting recipe.
Reviewed on Feb. 13, 2012 by summer888
Perfect! Halves well. I used red food coloring to make pink frosting for mini strawberry Valentine's cupcakes! I didn't sift the sugar.
Reviewed on Dec. 28, 2011 by gobake
Delicious!
Reviewed on Mar. 15, 2011 by hannahluce
I made a small batch of cupcakes (1 dozen) and one QUARTER (1/4) of this recipe was the perfect amount! And so yummy and easy!
Reviewed on Mar. 02, 2011 by Staarr
Haven't tried it yet but had to comment that *slickery* should be a word! Describes bakery frosting perfectly!
Reviewed on Feb. 14, 2011 by lightedway
I have used this recipe and variations of it for years. It's sweet of course but isn't as sweet and slickery as bakery frosting (which I love also). Comes together quickly and with a couple drops of food color it's terrific for any occasion. Used it today with red coloring for Valentines. Love it! Yum!PS I know slickery isn't really a word.
I have used this recipe and variations of it for years. It's sweet of course but isn't as sweet and slickery as bakery frosting (which I love also). Comes together quickly and with a couple drops of food color it's terrific for any occasion. Used it today with red coloring for Valentines. Love it! Yum!
PS I know slickery isn't really a word.
Reviewed on Aug. 30, 2009 by Dove from Above
I made a slight variation on this recipe - instead of vanilla extract, I used strawberry essence and a few drops of red food colouring to get a pretty pink. I was very pleased with the result! I did find that I needed to use slightly more milk in order to incorporate all the sugar.I hadn't thought of using shortening in frosting before, but it's a good trick.
Reviewed on Mar. 03, 2009 by sharon1379
Try this recipe cut in half.
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