This is a traditional Easy Decorator Icing that bakeries use for birthday and wedding cakes. It’s my favorite because it’s easy to work with, sets quickly, yet it’s easy to manipulate if you make a mistake. It’s creamy, smooth, and can be made in just minutes.
Easy Decorator Icing
This recipe has just 4 ingredients: confectioners’ sugar, solid vegetable shortening, vanilla, and water (or milk). The trickiest part is getting a perfect consistency. Sometimes I need more water, sometimes I need a little less water. But the wonderful thing is that you can manipulate the icing to get the proper consistency by adding more water or more confectioners’ sugar. Consistency is ultra important, it needs to be thin enough to squeeze through the piping tool, but firm enough to hold a shape.
Easy Decorator Icing or what a lot of people refer to as ‘birthday cake’ icing. I use this not only on cakes but also to make cookie sandwiches.
I like to use clear vanilla frosting in this Easy Decorator Icing recipe. Regular, brown vanilla extract will tint your icing slightly. This may be only slightly detectable, but if you’re adding colors to the frosting it can alter them. I find this Wilton brand vanilla at Amazon with free shipping. I like to use pure vanilla extract but haven’t been able to find clear vanilla except in imitation vanilla.
Please keep in mind that nutritional information is a rough estimate and can vary based on products used.
While you’re here, check out these recipes
Take 5 Stuffed Cookies
Best Toffee Banana Layer Cake
Chocolate Decorator Icing
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Easy Decorator Icing
Ingredients
- 2 pounds confectioners' sugar
- 1 and ⅓ cup solid vegetable shortening I recommend Crisco brand
- ½ cup milk or water
- 2 teaspoons clear vanilla
Instructions
- Mix all ingredients well with a mixer.
Notes
Nutrition
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D. Morgan says
My recipe is similar except: use 1 cup Crisco (not and extra 111/3), add 1 teaspoon butter flavoring, 1/4 teaspoon almond flavoring. If the cake or cupcakes need to set in a warm area, I will use water, otherwise I use milk. Also, I add 1 heaping tablespoon of Witon’s meringue powder to the mix.