White Frosting

Store homemade frosting in an airtight container in the refrigerator. For best texture, let it come to room temperature before using. Commercially prepared frosting can often be stored at room temperature before opening, check packaging.

For fluffier frosting, beat the butter or shortening until very light and creamy before adding other ingredients.

Add liquid a tablespoon at a time to reach desired consistency; it's easier to thin frosting than to thicken it.

Chill frosting briefly if it becomes too soft to spread or pipe.

Vanilla cake

Chocolate cake

Lemon cake

Red velvet cake

Sugar cookies

Cupcakes

Using melted butter or oil, which can make frosting greasy or unable to set.

Adding all the liquid at once, leading to a runny consistency.

Overmixing after adding colorings, which can sometimes affect the texture.