Decorator's Icing

By jann

Ingredients

• 2 lbs. confectioners' sugar, sifted -- must be 10x with 3% cornstarch
• 1 cup Crisco, no other brand
• 1/2 cup water, or less depending on your need and the humidity
• 3 teaspoons extract (usually equal measures of real vanilla and almond extracts)

Preparation

Step 1

Cream together icing ingredients together.

If you want to ice the entire cake in this, you can use the full measure of water. For making flowers like roses, that need some stiffness, use less water. You could also stiffen it with a little more confectioners' sugar. To test whether the icing is stiff enough, put a pinch between your thumb and forefinger. When you pull your fingers apart, the icing should stand in a peak. A little more water will thin the icing so you can use it for string work or writing messages. This icing is also good for crumb coating. Just thin it with water to a soupy mixture and generously coat your cake the night before you want to ice it. Allow to dry overnight before proceeding with your work.

After icing an entire cake, to get a smooth surface, run an off-set spatula that has been dipped in hot water over the cake. Keep dipping the spatula into the hot water as you continue for a smooth cake. I've also seen sheets of paper towels pressed onto a slightly dried icing to give a dotted Swiss effect.
This icing will dry to 'crust over' in about two days' time.