Decorator Frosting

This Decorator Frosting recipe was given to me many years ago when a friend taught an informal cake decorating class in her home. I have used it for countless birthday cakes, and it was my go-to recipe for ages. This frosting spreads smoothly on cakes and pipes easily from a decorating tip, so it is perfect for a beginning decorator or even one with lots of experience.

1. You MUST sift the powdered sugar. 
2. You MUST use a stand mixer. 

Sifting takes a little extra time, but it is well worth the few minutes because it will get all the lumps out of the powdered sugar, and the decorator tips will not be obstructed. A stand mixer is important because this is a heavy, thick frosting to mix, and it would probably cause a hand mixer to overheat and go kaput in an untimely fashion.

If you refrigerate this frosting before you plan to use it, you will need to bring it back to room temperature so it will spread easily. Also, be sure to use clear vanilla extract to prevent the white frosting from being discolored.

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Decorator Frosting

1 1/2 cups Crisco shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
1/2 teaspoon butter (or almond) flavoring
2 pounds powdered sugar, sifted
1/2 cup water

In the bowl of a stand mixer, combine shortening, salt, vanilla extract, and butter flavoring. Mix at medium speed until smooth and creamy. Gradually add the powdered sugar a little at a time, mixing at low – medium speed until sugar is incorporated. When the frosting starts to become thick, begin to add the water a small amount at a time, alternating with the remainder of the powdered sugar. After all ingredients have been blended smoothly, beat the frosting for 5 additional minutes at medium – high speed. Frosts and decorates two 9-inch layers or one 9 x 13-inch cake. Keep frosted cake refrigerated.