Frosting is disgustingly simple to make if you have a stand mixer! The secret to a good texture is the order the ingreadients go in, and the amount of air you can get into the base. Planning on making your own wedding, birthday or baby shower cake? This is the recipe I use on my client cakes. I like to make it several days in advance, and store it in the fridge. Then I rewhip it before I need to decorate. Normally, I am not brand specific on recipes. But in this case, I really suggest using the brands listed. They have the "cleanest" taste. If you must use a substitute, I have listed them as well. But be careful, not all sugars are sugar cane, some are beet sugar, and not all shortenings are 100% vegatable. Making frosting is like beating egg whites, it will gain volume as air is forced into it. The more air you can get in, the better.

You will need:

Stand Mixer, you could try a hand mixer, but the results will be different.

2lbs. C & H Powdered Sugar, or 100% Powdered Sugar Cane Sugar

2 cups Crisco Shortening, or 100% Vegatable Shortening

4 tsp Vanilla Extract

Water as needed

Cream shortening and vanilla in mixer bowel for 5 min. Add sugar 1/2 cup at a time on cream setting until all sugar has been added. Be sure to scrape down the sides so that all of the shortening is mixed in. Turn mixer to highest speed, add 1 tsp water, and allow to whip for 10 min. checking texture regularly. If after 10 min. your frosting is not very light and fluffy, you can add 1/2 tsp of water and whip a few min. more. Frosting should be very fluffy, but still able to hold peaks when it is done.

This recipe will make enough to frost and edge pipe 2 and possibly 3, 2 layer 9" cakes

**To color frosting without affecting texture, use gel food coloring. If you do not have gel coloring, add food coloring to water before measuring.

**To thin frosting for writing ease, add 1 tsp light corn syrup to 1 cup frosting.

**If you make in advance, bring to room temprature and rewhip before frosting.