Nancy, I forgot who asked for my Cake Decorating icing recipe.
It was about a week ago.
Butter Cream Icing
1 Lb. 4X Sugar can use 6X I prefer 4X
3/4 to 1 Cup Solid Crisco (I used 1 Cup)
3/4 to 1 Tsp. Salt (I used 1 Tsp.)
1 Tsp. White Vanilla Flavoring
1/4 Tsp. Almond Flavoring (opt)
3 Tbs. or 5 to 6 Tbs. cool water (Not cold, or warm)
Mix all together in large mixing bowl. Mix on slow until sugar and water
incorporated so sugar will not fly everywhere, then turn mixer on high and beat
4 to 5 minutes. Turn mixer
on low again for 1 minute to get some of the air bubbles out. Use the 3 Tbs.
water for decorating and 5 to 6 for icing cake. Let cake crust before
decorating.
I know all the recipes you see call for milk, My cake decorating Teachers told
me that if you used milk and anyone left the cake out of the Fridge, they run
the risk of Bacteria from the uncooked milk. They used water so I always did to.
The salt will make your icing not as overpowering sweet. I had a lot of people
ask me why my icing was not to sweet.
I just happened to like the Almond flavoring along with the vanilla, or any
clear flavoring of your choice, you can use by itself. Dark Vanilla will make a
cream colored icing not the white decorators need. Hope this will help.
I used the same recipe for over 30 years.
Chris in GA.
http://www.nancyskitchen.com
