*This recipe is from CakeCentral.com, posted by user indydebi. Original link here.
1-1/3 cups Cricso
1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip
2-3 Tbsp clear vanilla, depending on your personal taste
2 lbs powdered sugar
There's no wrong way to mix this. I usually mix all but the powdered sugar for a minute or two, then gradually add the sugar, but the only reason I did this was to avoid the "sugar-splash" factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.
Saturday, September 5, 2009
Margaret's Buttercream Icing
2/3 c. water
4 T. meringue powder
1 1/4 c. Crisco
11 1/2 c. powdered sugar
3/4 t. salt
1/4 t. butter flavoring
1/2 t. almond flavoring
1/2 t. clear vanilla flavoring
Combine water and meringue powder and whip at high speed until peaks form. Add four cups sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings and beat at low speed until smooth. May be stored, well covered, in refrigerator for several weeks, then brought to room temperature and rebeaten. Yield: 8 cups. Recipe may be cut in half or doubled.
4 T. meringue powder
1 1/4 c. Crisco
11 1/2 c. powdered sugar
3/4 t. salt
1/4 t. butter flavoring
1/2 t. almond flavoring
1/2 t. clear vanilla flavoring
Combine water and meringue powder and whip at high speed until peaks form. Add four cups sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings and beat at low speed until smooth. May be stored, well covered, in refrigerator for several weeks, then brought to room temperature and rebeaten. Yield: 8 cups. Recipe may be cut in half or doubled.
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