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"Mom used this sweet frosting for all of our family's birthday cakes," recalls Barbara Jones of Tower Hill, Illinois. "Now I use it on cakes for our three preschoolers." A big batch keeps for quite a while in the refrigerator and is cheaper than canned frosting. More Homemade Frosting Recipes»
This recipe is:
Quick
Nutritional Analysis: 1/3 cup equals 305 calories, 17 g fat (5 g saturated fat), 0 cholesterol, trace sodium, 39 g carbohydrate, 0 fiber, 0 protein.
Originally published as Bakery Frosting in Quick Cooking July/August 1999, p50
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Reviewed on Dec. 15, 2011 by missjennyd
i have used this recipe quite a few times. i use vanilla and almond flavor...i get lots of compliments....it's best if you can make it a few days in advance to let the flavors and non dairy creamer "sit". this is now my regular frosting
Reviewed on Oct. 23, 2011 by boo28
i love this frosting! it is exactly what i was looking for. i use it all the time. i added about 4 tablespoons of hersheys unsweetened cocoa to it to make chocolate frosting! it is really good!
Reviewed on Aug. 06, 2011 by dsjackel
I really enjoyed this. I used this to make hearts on suger cookies for a wedding shower. The combo of flavors was great together.
Reviewed on Jul. 03, 2011 by slvrscren
My mother made this and warned me away from the almond extract, saying it was horrible. I tried it with orange extract and it was great. I am going to try it again tonight with clear vanilla extract.
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