Heirloom Frosting

Absolutely delicious frosting! Add about a tsp of vanilla and you have a winner! I found this recipe originally on The Pioneer Woman and fell in love!

Could this icing be used to decorate a wedding cake, not much detail to the decorations on the cake.

My family has long used a recipe very similar to this with our family banana cake. It is a super delicious combination!! The only difference is that our recipe used Crisco in place of the butter. I am a "real" buttercream girl but this recipe is so fluffy good with Crisco I canot change to butter! LOL!!

This sounds great, but I too am wondering about how well this will decorate. Does anyone know?

My grandmother has a very similar recipe that goes with her red velvet cake recipe which I made for my uncles birthday it tastes very good, it took a long time to get fluffy. When I tried to add color to write Happy Birthday on top, it didn't mix very well and the color kept separating. Maybe I was doing something wrong or the color was too old (it was my grandmas). But I love the taste!

Do you use regular or powedered sugar?

It is regular granulated sugar, though I have used superfine and it worked similarly. I have seen this frosting on cakes as the base, but I do not think it would decorate well. Next time I make it, I will add food coloring to see how it works! :)

So, is the icing supposed to be "grainy" in texture? I have never had icing like this before!

snuggles45- I make this frosting all the time for red velvet cake and use it for a filling for ho-ho cake. It is not grainy. You beat the butter and/or shortening until it's fluffy and most of the sugar is dissolved. Don't add the cooked part until it is completely cooled, then beat it in. Let it stand a few minutes then taste and you will be amazed that there is no graininess!

can you add pecans to this frosting? I have a customer who is wanting the old fashion icing with pecans for a red velvet cake. I always use a cream cheese frostings.

Does this frosting needs to be kept refrigerated? What about fondant? Does it hold up? Thanks!!

This is the filling i use every time for my cakes! I use heavy whipping cream instead of milk. I'e made this enough times where i know to allow the milk & flour to COOL FULLY!!! otherwise it takes about 30 min to whip up this light fluffy frosting! I think for me it covered a 8 inch & a ball i had made last Friday. I am not a big fan of really sweet frosting and this did the trick!

I use bakers sugar (its more fine and is able to dissolve a lot faster)

this recipe sounds similar to one my mom uses, but you cannot add anything to hers, no coloring or cocoa. not sure how it would do under fondant b/c it is quite soft, has anyone tried it as a base? think I'll try it for cupcakes, and yes you should be able to add solids to it without changing the texture, like pecans.

Just wondering how well does it stand with fondant ? I have never tried this before and would like to ....today < *thanks for answers in advance

I have used this recipe for at least 20 years. Sometimes I fold in pecans and coconut at the end.

I just made this this past weekend. It is very very very very yummy! I was wondering if anyone has used this under fondant? And does it need to be refrigerated? Someone asked this same question above, but no one answered her.