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Decorator Icing Recipe
2# confectioner sugar (powdered sugar)
1 cup white shortening (Crisco) make sure NO animal fat
1 t. WHITE vanilla (real)
dash of salt
1/3 cup water to start
Blend all this together. It should be the consistency of mayo. It keeps well in a tightly covered container OUTSIDE the refrigerator. None of the ingred. need refrigeration. It spreads really smooth and isn't sickening sweet.
Put extremely hot water in a tall glass; dip a spatula into the hot water and smooth the cake. Looks very professional this way. You don't want to make it watery, but you are heating the metal spatula.
For cookies, make the same frosting but DO NOT put in the Crisco. Add a little more water to make it thinner. Now you can paint the cookies with a brush and the frosting dries to a coating not to different than M & M's. I let them completely dry then stack them and freeze. This frosting is a bright white because of the white vanilla. Regular vanilla tints it a beige or off white. It also takes color really well. I got this from a lady who taught the cake decorating class and did wedding cakes on the side. It's really better than the Wilton recipes in their books.
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