Post by Granny Smith on Apr 5, 2008 11:38:28 GMT -5
Professional White Frosting
contributed by chilipalmer
My Grandma, in addition to being a seamstress, decorates wedding cakes professionally. This is her basic bright white frosting. It can be used for the base frosting as well as piping decorations, making sugar roses, and will readily accept color. For the brightest white, use clear vanilla flavoring.
Professional White Frosting
1 c. Crisco (not butter flavored)
4 c. powdered sugar
dash salt
1 tsp vanilla
1 tsp almond extract
1/2 tsp butter flavoring
In a stand mixer, whip Crisco and gradually add two cups poowdered sugar. Whipping continuously except to occasionally scrape sides of bowl, add salt and flavorings, then the rest of the sugar. Beat thoroughly. Will store for months in an air-tight container in the fridge. Add a few drops milk if it begins to harden.
To frost cinnamon buns, thin with a little more milk until it is soft, fluffy and melts into the buns when you frost them hot.
For quick "cookie sandwiches", spread between two graham crackers.
Other flavorings can be used instead of those listed. For example, I made a pineapple cake, thinned my frosting with a little rum and flavored it with rum extract.
contributed by chilipalmer
My Grandma, in addition to being a seamstress, decorates wedding cakes professionally. This is her basic bright white frosting. It can be used for the base frosting as well as piping decorations, making sugar roses, and will readily accept color. For the brightest white, use clear vanilla flavoring.
Professional White Frosting
1 c. Crisco (not butter flavored)
4 c. powdered sugar
dash salt
1 tsp vanilla
1 tsp almond extract
1/2 tsp butter flavoring
In a stand mixer, whip Crisco and gradually add two cups poowdered sugar. Whipping continuously except to occasionally scrape sides of bowl, add salt and flavorings, then the rest of the sugar. Beat thoroughly. Will store for months in an air-tight container in the fridge. Add a few drops milk if it begins to harden.
To frost cinnamon buns, thin with a little more milk until it is soft, fluffy and melts into the buns when you frost them hot.
For quick "cookie sandwiches", spread between two graham crackers.
Other flavorings can be used instead of those listed. For example, I made a pineapple cake, thinned my frosting with a little rum and flavored it with rum extract.