This a great and versatile white icing that is not too sweet and great for all kinds of cake decorating. You can tint it with food colour too.
This recipe saved the day! My son is allergic to milk so I need a recipe that doesn't have butter in it. I substituted soy milk for the milk in the recipe and it turned out great. It was easy to tint and piped beautifully. Not too sweet... just perfect. I can't say enough... - 28 Jul 2003 (Review from Allrecipes USA and Canada)
Smells like almond, tastes like whipped lard. Upon adding more powdered sugar (almost twice the amount), the lard flavor prevailed as it oiled the roof of my mouth. I absolutely hated it. Sorry. - 06 Feb 2006 (Review from Allrecipes USA and Canada)
Tastes great!! I like it because it's not too heavy, it's "whipped", which is just the way I like it. I also like the flavor that the almond extract gives it. I did'nt have butter shortening, so I used 2 sticks of margarine, and I added a little extra confectioners sugar to get it the right consistancy. I also added a little red food coloring to make pink frosting for a valentines day cake. If it isn't beat long enough, it will come out too thin. I almost made that mistake. - 08 Feb 2003 (Review from Allrecipes USA and Canada)