White buttercream icing bswn00a
Yield: 12 Servings
Ingredients:
- 1 c Crisco 3/4 to 1 1/2 c OK
- 3/4 ts CLEAR Vanilla
- 1/4 ts CLEAR Almond
- 1/4 ts CLEAR Butter
- 1 pn Salt
- 1/2 c *
Milk or Water - 2 lb Confectioners' Sugar
- 1/3 c *Cream Whip Icing Base
Instructions:
*By Henry & Henry. Only available in Wholesale Bakery Supply in 5 gal pail. You might try substituting regular marshmallow creme. Does not contain gum------only difference. But one reason I use this is to make my buttercream roses crust harder. I can handle them better. We sell this in smaller quanti ties in our cake supply shop. Other reasons to use it: Makes icing softer & more "whipped creamy" tasting. ~Takes out a little of the sweet taste too. Add in order given: Crisco and flavors in a heavy duty mixer on low speed. Add milk or water and confectioners' sugar. Mix on medium speed until light and fluffy. Keep icing covered at all times. This recipe will cover one cake mix and do decorations. Keeps unrefrigerated for 2 weeks in reasonably cool room. Keeps indefinate ly in fridge...Yes made using milk too! Milk/Water- makes no difference in taste. But
