On 2013-03-21, Ed Pawlowski > wrote:

> Hell no. Regular Cool Whip is nasty artificial crap so the frosting
> is probably similar or worse. It is easy enough to whip up the real
> deal with some confectioner's sugar and butter. Yes, real butter, no
> Crisco, no margarine

Yep. Even sprmkt bakery made cakes will use a frosting similar to
"grease-whip", as I call it. It's basically some sorta shortening and
a lotta air. Another grease-whip.

But yes, a simple butter-cream frosting is hard to beat. Butter,
pwdrd sugar, milk, vanilla. I grew up on the stuff and it was dense,
rich, and almost painfully sweet, though as a kid I didn't think so.
Usta you could buy a little box of pwdr sugar and the recipe was right
on the box. My nan usta make about 3 pan cakes per week, all topped
with food colored butter-cream frosting. Yum.

nb