- 1/3 cup shortening
- 4-1/2 cups confectioners' sugar, divided
- 1-1/2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3/4 to 1 cup heavy whipping cream
- In a bowl, cream shortening, 1 cup of sugar, vanilla and salt. Add the remaining sugar alternately with cream. Beat until the frosting reaches desired consistency. Cover and freeze for up to 2 months. Thaw before using. Yield: about 3 cups (enough to frost 24 cupcakes or a two-layer, tube, 13- x 9-inch or 15- x 10-inch cake).
Originally published as Freezer Frosting in Quick Cooking July/August 2000, p38
Reviews for Freezer Frosting
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review