Excellent recipe....however ...it may be one that you use as your own personal, but this recipe is the same as one I got over 20 years ago when working in a specialties bakery from the owner of the bakery, so it's not like it's not been around.

My mom taught me this recipe over 50 years ago - although I don't bake much any more, this is the one I would always go to - sure beats the canned stuff.

As we all know, this recipe has been around because it is the best. Thankyou for posting it online as I forgot an ingredient and needed it immediately.

This is similar to my mothers except I think she used milk not water.

I like this recipe, it works but I suggest milk instead of water, I don't know but it makes it a little creamier in my opinion

This recipe is great!! I tried the Wilton recipe for decorating icing and it didn't come out at as well as this one. Thanks for sharing it..

Using milk makes it taste better and does give it a better consistency. The reason decorators icing uses water is that when it dries it takes longer for it to crack so it will last longer on a cake. This recipe is used all over in bakerys and they don't use milk for that reason so it can sit around in a bakery and wait to be used. Hope this explains it! :) Good luck baking

Who cares if its been around, the point is whether you like the recipe or not. If you already use it and know you like it either post a helpful comment or keep it to yourself. Whats the point of saying its excellent, but... If you cant say something nice then dont say anything at all!

This recipe is old, I used it years ago and forgot the proportions. Thanks for posting. I also use a clear butter extract for flavoring.

This is similar to the recipe in which I was taught to decorate. Except it was 1 c shortening vs 1 1/2 c and 1 tsp extract flavoring. Amazing how when I mention this recipe people think I'm misporportioning buttercream. I tell them its a decorators icing not a buttercream. That's partially how I've been able to keep my prices of my cakes so low compared to using a buttercream recipe I'd have to up what I charge more.

The best, I use almond extract.

Thank you so much for sharing this with us. Often people have secrets to specialties that they don't want to share. This is a great recipe and tastes fantastic!!

I have used this over and over. Because there is nothing that spoils like egg white, milk or butter, this keeps very well. Very nice consistency. Thank you for this wonderful and reliable recipe.

I love it. Thank you.

Holy dyna...I was looking for recipes and found this one...what the heck is wrong with you people posting negative comments. Like someone else said, if you've got nothing good to say then don't say anything at all. Lacey...I'm pretty certain that the person who posted this didn't mean that they invented it...way to take things out of proportion!