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Bridal Cake Frosting


  • 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.

Nutrition Facts

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


Average Rating: 5
  • lyndacg
    Jul 30, 2012

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

  • wtkatie
    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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