Categories: Frostings & Icing

Ingredients

• 2 pound bag powdered sugar, sifted
• 1 1/2 to 2 cups Crisco solid shortening
• .......
• 1/2 cup liquid consisting of the following:
• 2 teaspoons clear vanilla
• 2 teaspoons clear butter extract (or 2 teaspoons almond extract)
• 1/2 teaspoon salt
• Add water to equal the 1/2 cup

Directions

1. Tip: Dissolve the salt in the liquid mixture. Be sure to use a very fine salt…I use fine white popcorn salt because it dissolves so well.

2. Cream powered sugar and Crisco together with mixer.

3. Add liquid mixture slowly as you may need more or less depending upon the amount of Crisco you have used. You want it stiff enough to hold shape when squeezed out of your piping bag, but thin enough so you don’t kill your hands trying to squeeze bag.

4. This will keep in fridge for up to 2 weeks…allow to come to room temp. over night prior to using.

5. ………

6. For chocolate icing…use the above recipe. Start with about 1/3 cup cocoa powder…adding more to desired flavor/color. The icing will be darker when it dries on the cake. You will have to add additional water to bring to a good decorating/spreading consistency.

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