You will LOVE this icing!! The specific ingredients create a special taste. You will want to keep a little extra in the refrigerator to eat like candy!!!
Please review the hints below before making the frosting.
- 2 pounds confectionery sugar
- 1 cup Crisco
- 2 Tablespoons solid Blue Bonnet Margarine
- 1/8 teaspoon salt
- 1 1/2 teaspoons clear Wilton vanilla flavoring
- 1 1/2 teaspoons clear McCormick vanilla flavoring
- 1 1/2 teaspoons clear Happy Home vanilla flavoring
- 1/8 teaspoon clear Wilton butter flavoring
- 1/3 to 1/2 cup cool water
In a large bowl, beat on high with an electric mixer Crisco, margarine, salt, flavorings, and 1/3 cup cool water. Stir in 1 pound of the confectionery sugar. Beat on high with an electric mixer to cream. Stir in the other pound of confectionery sugar. If needed add one tablespoon of water at a time to obtain the texture you would like. Cream on high for about 5 minutes or more until you obtain a fluff, light, whip cream like texture.
Ummm Ummmm Good!!!!!
- If you do not have access the the specific flavors, just use your favorite vanilla flavoring.
- Yes, different confectionery sugars taste and mix differently. I use Dixie Crystal, WalMart brand, and Domino’s. Domino’s sugar will require less water than the other two sugars.
- Use a mixing bowl at least twice as the capacity of your ingredients to prevent icing from flying all over your kitchen.
- Stir in the confectioner sugar before beating with an electric mixer to prevent your kitchen and yourself being covered with white powdered sugar!
- The longer you beat with the electric mixer, the better the frosting as it gets lighter and fluffier.
- Make this frosting up to one week a head of use and store in refrigerator. This allows the flavors to mellow.
- To store this frosting, place into a plastic bag with a tight seal or other container. The trick for storage is to remove as much of the air out to prevent crusting. If using a container with a lid, place a piece of wax paper of plastic wrap over the icing and gently press to remove the air before sealing with a lid or heavy aluminum foil.
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