Bridal Cake Frosting Recipe

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I've made wedding cakes for 15 years. I use box mixes but created my own frosting recipe. It has a nice flavor, plus it pipes and sets up well. I used this frosting on the cake when our daughter, Delores, married cowboy Les Jensen.
TOTAL TIME: Prep: 40 min.
MAKES:40 servings
Test Kitchen Approved
TOTAL TIME: Prep: 40 min.
MAKES: 40 servings


  • 10 cups shortening, divided
  • 35 cups confectioners' sugar (about 10 pounds), divided
  • 2-1/2 cups milk, divided
  • 10 teaspoons vanilla extract, divided
  • 5 teaspoons almond extract, divided

Nutritional Facts

1 serving (1 cup) equals 863 calories, 49 g fat (12 g saturated fat), 2 mg cholesterol, 9 mg sodium, 105 g carbohydrate, 0 fiber, 1 g protein.


  1. In a large bowl, cream 2 cups shortening. Gradually beat in 7 cups confectioners' sugar. Add 1/2 cup milk; beat until light and fluffy. Beat in 2 teaspoons vanilla and 1 teaspoon almond extract. Repeat four times. Store in the refrigerator. Bring to room temperature before decorating cake. Yield: 40 cups.
Originally published as Bridal Cake Frosting in Down the Aisle Country-Style 2000, p47

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Reviewed Jul. 30, 2012

"Looks good, just wondering what kind of "shortening" do you use????"

Reviewed Feb. 25, 2011

"I used this recipe to make pull-apart cupcake cakes. It has incredible flavor and is easy to frost with."

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