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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 Mar. 18, 2011 by stell62
Excellent. I halved the recipe, using four cups of sugar. While mixing the frosting, once all the sugar was added, I beat it with a stand mixer for a full three minutes, to make sure the mixture was blended well. It did not taste greasy. I will definitely make again. It turned out just like the professional bakery frosting. This recipe is definitely a keeper!
Reviewed on Oct. 02, 2010 by madelinemurphy
Very good! would for sure make it again, a whole bag of sugar was a bit much, so I just added as needed and ended up with about a cup left over. perfect!
Reviewed on May. 28, 2010 by lsd23
The frosting was excellent. The almond flavor was to strong for my liking so I added 1/2 teaspoon vanilla extract and the flavor was great. I let the icing sit overnight in the refrigator and it was much better the next. I got rave reviews on the cake. It was not greasy at all. It made a georgous cake and it was delicious to boot!
Reviewed on Oct. 10, 2009 by xxcheerleader
wow
Reviewed on Jul. 25, 2009 by marlowesmom
Not much flavor and left a slick coating in the mouth.
Reviewed on Jul. 23, 2009 by Sirianni
So easy to do, and it really did taste like what you get from a bakery. My boys just loved it!
Reviewed on Mar. 22, 2009 by JuanitaSue
I have been looking for the bakery frosting recipe for I dont know long.I am sure going to use it.I will let you know how it turns out. JuanitaSue
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