Ornamental Frosting

This recipe goes with Heritage Wedding Cake

Yield: about 4 1/2 cups
Recipe from Oxmoor House

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  • 1 1/2 cups shortening
  • 3 (16-ounce) packages powdered sugar, sifted and divided
  • 1 egg white
  • 3/4 teaspoon salt
  • 1 1/2 teaspoons vanilla extract
  • 1/2 to 3/4 cup whipping cream, lukewarm


  1. Cream shortening in large mixing bowl using medium speed of an electric mixer; gradually add half of sugar. Cream until light and fluffy.
  2. Add egg white (at room temperature), salt, and vanilla; mix well. Add remaining sugar and 1/2 cup whipping cream alternately, beginning and ending with sugar; add more whipping cream if necessary. Mix well after each addition. Continue beating until the mixture is fluffy and creamy.
  3. Note: Frosting will keep in an airtight container in the refrigerator for several days.
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