This traditional wedding cake frosting is just the right amount to frost an 8″ single-layer round cake! It’s perfect for those times when you need a small cake!
Traditional Wedding Cake Frosting
- ½ cup vegetable shortening
- ½ tsp salt dissolved in 1 teaspoon warm water
- 1 tsp vanilla*
- ½ tsp almond extract**
- ¼ cup water
- 4 cups confectioners' sugar, divided
- Food coloring, optional
- Put the shortening, salt solution, vanilla, almond extract, water and 2 cups confectioners' sugar into the bowl of a stand mixer with the whisk attachment.
- Beat on low speed until well blended. Turn the mixer speed to high and beat for 10 minutes.
- Shut the mixer off and add the rest of the confectioners' sugar. Beat on low speed until well blended, adding more water if needed to reach desired consistency.
- With the mixer still running, add food coloring, a few drops at a time, to achieve the desired color.
- *Use clear vanilla extract for a bright white frosting.
- **Another flavor extract can be substituted for the almond extract or you can increase the vanilla by ½ tsp.
- Hack: Leftovers can be stored in the refrigerator for up to 3 months.
- Note: This recipe will frost one 8" or 9" single-layer cake.
Did you know? The first recorded wedding “dessert” was a pie filled with oysters, lamb testicles, throat, rooster comb, and pine kernels. Check out some other fun facts about wedding confections here!
Suggestion: Use this frosting to top a super fun tie-dye birthday cake!