A classic icing recipe I was given in cake decorating class
- Carbohydrate 74.895705 g
- Cholesterol 21.17 mg
- Fat 16.4934983333333 g
- Fiber 0 g
- Protein 0.417551666666667 g
- Saturated Fat 7.13983275 g
- Serving Size 1 1 Serving (103g)
- Sodium 59.83325 mg
- Sugar 74.895705 g
- Trans Fat 1.03178958333333 g
- Calories 440 calories
Step-by-step
- Mix together with a portable mixer Crisco and butter, when blended, mix in vanilla and milk.
- Add confectioners sugar 1 cup at a time, mix well between each cup.
- To add color it is best to use a paste food coloring.
- To make this icing recipe really white use all Crisco and use clear imitation vanilla.
Adding all the confectioners' sugar at once creates a dense, grainy paste that refuses to spread smoothly. Fat must be thoroughly aerated before sugar enters the bowl. Creaming the shortening and butter together on medium speed for four full minutes incorporates the necessary micro-bubbles required for a light texture.
Visual cues dictate when the mixture reaches the correct stage. The fats should transform from a pale yellow into a nearly white, fluffy mass that holds distinct ridges from the mixer attachments. Introduce the liquid elements gradually after this aeration phase occurs. Incorporating the sugar one cup at a time prevents the powdered sweetener from flying out of the bowl and ensures complete dissolution without overworking the gluten-free structure.
Assessing consistency requires a spatula test. Draw a clean line through the center of the bowl contents; the sides should slowly slump inward while retaining soft peaks. If the mixture appears too stiff, incorporate an additional half teaspoon of milk. Scaling this formulation up or down requires maintaining the exact one-to-one ratio between solid fats and liquid components to preserve structural integrity.
