Freezer Frosting Recipe
Freezer Frosting Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
It's handy to have this sweet creamy frosting in the freezer when you need to decorate a cake or cupcakes. Just thaw in the fridge and spread. "It's easy to tint with food coloring for a special look," assures Evelyn Comeau of Virden, Manitoba.
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
24 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 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 whipping cream

Directions

In a mixing 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

Nutritional Facts

2 tablespoons: 138 calories, 5g fat (2g saturated fat), 10mg cholesterol, 28mg sodium, 23g carbohydrate (21g sugars, 0 fiber), 0 protein.

  • 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 whipping cream
  1. In a mixing 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

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