Really tasty, not too sweet, not oily
Mine came out a little gritty, but I think that's because I didn't have time to let it sit before using it, so that's my fault not the recipe. Flavor wise, it was great. I didn't find it too sweet, and I didn't taste the shortening. I would definitely use this recipe again!
May 23, 2013
Deliciously Smooth Frosting!
This frosting recipe is so smooth and tasty. Anyone who likes frosting on their cakes will LOVE this recipe!
March 30, 2013
My favorite frosting
I have used this recipe for 45 years. Just rediscovered it and was not disappointed. it is easy and versitial. love it.
February 16, 2013
This is what I use for icing my decorated cakes,spreads well,and holds up well...
February 3, 2013
Very Solid Recipe
This is a very easy frosting to make that tastes great. I would highly recommend it to anyone.
January 16, 2013
Very Good, Quick & Easy !
I think maybe Beth may have mis-measured the salt ! I made my frosting exactly as the recipe read...and it turned out great !! Although I prefer more of a butter cream icing myself. If you're looking for a quick and easy frosting that can be stored in an air tight container to use on Christmas cakes, cookies etc. This is it !!!!
My grandaughter and I have been making Christmas cookies all week and this frosting has been perfect !
December 19, 2012
Easy and delicious!
After reading the other two reviews, I decided to use 1/2 tsp. salt. This was so easy to make, smooth, easy to use. It's very light tasting and not too sweet . I used liquid coloring and it blended easily. If you are not planning on using it right away, I would suggest you cover it so it doesn't start to dry.
I will absolutely use this recipe again! Thanks, Crisco!!
November 7, 2012
Not sure why Beth said her's came out salty but after reading hers I varied and didn't dissolve the salt in milk just added it. Only used 1/2 tsp and it was the best frosting I have ever made. It was wonderful. Still can't believe I made great frosting after 25 years of trying, thank you Crisco!!
June 14, 2012