This is my mother's soft and fluffy frosting recipe. This makes enough to fill and ice a 2 layer cake. If you are using it for cupcakes - add colour at the end of cooking.
This icing was really good but I do have one that is a little easier and it doesn't break down like this one seemed to. - 07 Feb 2006 (Review from Allrecipes US | Canada)
The frosting looked yummy on my triple chocolate cake. However, when eaten the next evening, the frosting was grainy. You could taste the sugar granules. Did no one have this problem? What did I do wrong? - 22 Dec 2003 (Review from Allrecipes US | Canada)
I've made this recipe several times, each with great success. The first time I made this I was a little afraid of it as I'd heard from others how difficult it was, but I've never had a problem. Fluffy white clouds of marshmallow like frosting, cannot be used in a decorator's tube, but can slathered on with a spatula. Once it's on, I take the side of my spatula and "pick" the frosting all around, making tiny peaks. This makes one of the prettiest cakes ever. I think the frosting is best eaten the day it is served as it can get kind of grainy and start to droop. - 11 Feb 2007 (Review from Allrecipes US | Canada)