This is a recipe for a pure white icing, ideal for wedding cakes. Add milk according to purpose; you need less if you are making flowers or borders than if you are just covering a cake. Remove what you need for decorating before you thin the rest down for icing.
I did not follow the recipe exactly. I substitued 1/2 crisco and 1/2 butter. I also used vanilla extract instead of Almond. I am not much of an almond fan, but the icing was great. Not as sweet as others I have used and alot simpler. - 27 May 2007 (Review from Allrecipes USA and Canada)
This is a pretty, pure white frosting and very easy to work with. Thin it for a crumb coat, leave as is for piping, and thin, if you prefer, to frost. The texture is great as well - creamy and fluffy. But it was prettier to look at than it was to eat. I believe it is a combination of factors that made this not as good for flavor -the fact that it was all shortening made the taste flat. Maybe a pinch of salt would have helped that. The almond flavoring, while it keeps the frosting white, is harsh. I miss the buttery, vanilla flavor of other frosting recipes I've tried which are far better. This was one occasion where I pushed most of the frosting off to the side of my plate... - 11 Jun 2009 (Review from Allrecipes USA and Canada)
This is the decorating frosting recipe that I learned when I first started decorating cakes. I like the almond flavoring but you can also use butter flavoring if you prefer the butter flavor. Actually butter can be used rather than the shortning but then you will not have a true white frosting that decorators want. I have also substituted any number of flavorings depending on what I wanted although almond is my personal favorite. You have to remember this is made for DECORATING, more so than the actual flavor. - 09 Apr 2002 (Review from Allrecipes USA and Canada)