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Ingredients
- 1 cup Crisco shortening
- 1 cup butter (can use salted or unsalted)- softened
- 1/3 cup luke warm water
- 1 teaspoon popcorn salt
- 1 teaspoon clear vanilla
- 1 teaspoon almond extract
- 1 teaspoon butter extract
- 2 pound bag of powder sugar
Details
Adapted from wilton.com
Preparation
Step 1
Cream together the butter and Crisco until nice and fluffy. (I use speed 6 for this on my KA.) When it lightens in color (almost white) it is ready for the next step.
Measure out the lukewarm water in a standard measuring cup and dissolve the popcorn salt in this water. Add the flavorings to the cup. Stir it up well with a spoon. Turn your mixer speed to the lowest possible setting and add in the powdered sugar slowly. Alternate back and forth
with the water mixture. Keep the mixer on low until all liquid and powdered sugar are combined.
Once combined then turn the mixer up a notch and mix well. Approximately 2-3 minutes.
Heavy cream or milk can be substituted for the water too. This will make for a smoother, creamier frosting. Refrigerate your
cake if you use these.
You can mix and match flavorings in recipe.
This will make what I call between thin to medium consistency icing. I can frost my cakes just fine with this
and do simple borders as well.
To make roses: If I have to make a ton of roses (and only roses) I use the same recipe above, BUT I half everything. Meaning, ½ cup of shortening, ½ cup butter etc. etc. etc. Instead of 1/3 cup water……. I add ¼ cup water. This will give you a stiffer icing, but not so stiff it will make your hand feel like it is gonna fall off!!!!
*****NOTE******
Everyone’s hand grip is different so if you feel this is still too stiff for you add and additional tsp(s) of water and mix again. It just needs to be stiff enough to hold the petal shape, but yet flow decently out of the tip. Play with it. See what works for your liking.
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