Back to Bridal Cake Frosting

Print Options


Card Sizes


Bridal Cake Frosting Recipe

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. YIELD: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


  • 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.

Nutritional Facts

1 cup: 863 calories, 49g fat (12g saturated fat), 2mg cholesterol, 9mg sodium, 105g carbohydrate (98g sugars, 0 fiber), 1g protein.

Reviews for Bridal Cake Frosting

Sort By :

Average Rating
lyndacg User ID: 6099298 72553
Reviewed Jul. 30, 2012

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

wtkatie User ID: 4986216 53443
Reviewed Feb. 25, 2011

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

Loading Image