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Decorators Icing Recipe

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This recipe for Decorators Icing, by , is from Grandmother to Grandaughter Cook Book By Erin Marie Jacquot, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sharon Lynette Wolverton, Virgadsmo - Paradise Hills, CA - 1072
Added: Monday, January 1, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 TEASPOON MERINGUE POWDER
1/2 TEASPOON SALT
1 1/2 CUP CRISCO SHORTENING
1/2 CUP MILK
2 TEASPOON CLEAR WALTON'S VANILLA
2 BOXES POWDERED SUGAR

Directions:
Directions:
WITH A STAND MIXER:
PUT CRISCO, SALT, MARINGUE POWDER, MILK AND VANILLA AND CREAM.

ADD POWDERED SUGAR A LITTLE AT A TIME AND CREAM EACH TIME AFTER ADDING.
MIX UNTIL A CREAMMY SMOOTH.

FOR MAKEING ROSES YOU WANT THIS TO BE STIFF. FOR PIPPING, AND ICING A CAKE YOU WANT IT A LITTLE MORE PLIABLE. ADD A LITTLE MILK TO THIN JUST A LITTLE.

ICING MAY BE USE UP TO A WEEK AFTER MIXING IF KEPT IN AIR TIGHT CONTAINER. YOU MAY EVEN FREEZE IT AND USE IT LATER.

USE SOLID FOOD COLORING WITH THIS DECORATORES ICING.

Personal Notes:
Personal Notes:
Sharon Lynette Wolverton, Foust, Virgadamo, Madsen recieved this recipe form Cake Decorating School at Sweetwater High School, National City, CA while she was married to Geroge E. Virgadamo and they lived in Paridise Hills, CA. Her and her girl friend Barbara Myers took school together. 1973 SLM

 

 

 

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