icing, icing, who's got the icing?

by Emily Baxendale
(Nashville, TN USA)

Hi! I'm a beginner at cake decorating, and I want to know, what kinds (brands)of icing/frosting do you use?

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Jun 21, 2010

1/2 cup solid vegetable shortening I USE CRISCO
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes: About 3 cups of icing. DOUBLE FOR LARGER CAKES...

(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Jun 20, 2010
by: Kelly

You can buy Wilton pre-made decorator icing. But it's expensive.

I make my own. My email... kellysmalley03@wmconnect.com

I'll send it to you if you'd like. I'll be away from my computer all this week but will get in touch if you email me.

You can google buttercream icicng recipe or do a search for it on cake central or on the wilton site.

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