White Wonder Cream Frosting

By carvalhohm

Ingredients

• 1 16 oz. tub of store-bought white or vanilla frosting (do not used whipped frosting)
• 1 16 oz. tub (use tub of frosting as your measuring cup) Crisco shortening (I only use Crisco)
• 1 Pound (16 oz.) box of Powdered Sugar
• 1/4 Cup warm water (you may not need to add water if needing a stiff frosting or using extracts)

Details

Adapted from sweetartfactory.com

Preparation

Step 1

Flavor Tip: You may add a teaspoon of any clear extract to give your frosting added flavor. Our favorites are vanilla, almond, champagne, lemon, and hazelnut.

Add tub of frosting and shortening into mixing bowl. On low speed, beat frosting until mixed well. While mixer is still on slow add powdered sugar. Add small amount of warm water until mixture is smooth. Once all mixed together, beat for about one minute longer. Do not over mix. It will create air in the frosting, which makes frosting smooth cake difficult. If frosting seems stiff, add some more warm water. If frosting seems too runny, add powdered sugar and mix.
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Chocolate Wonder Cream Frosting:

White wonder cream frosting recipe (see above)
1 Cup unsweetened cocoa powder
¼ Cup vegetable oil

Mix cocoa powder and oil together to make chocolate syrup. Add to white frosting and beat on low speed for a few minutes. Add powdered sugar if needed to make a firmer frosting.

Note: When making frosting roses, frosting needs to be stiff. Add more powdered sugar to get a firm frosting that will create a beautiful flower without drooping on cake.
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Mocha Wonder Cream Frosting:

This frosting creates the ivory colored frosting many people like for wedding and anniversary cakes.

White wonder cream frosting recipe
½ cup instant coffee granules
¼ cup warm water
½ cup powdered sugar

Mix coffee and water together to make coffee syrup. Add to white frosting and beat on low speed for a few minutes. Add powdered sugar if needed to make a firmer frosting.