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"Buttercream" Frosting, Whipped II (P, TNT)
Source: Unknown
Yield: 6 cups

2 cups vegetable shortening
2 lbs. confectioners' sugar
4 tbsp. water (less in warm or humid weather)
1/2 tbsp. imitation butter extract
1-1/2 tbsp. imitation vanilla extract
1/2 to 1 tbsp. imitation almond extract
1 to 2 tbsp. meringue powder (optional--use in humid weather, for cake to be served outside, or to prevent color bleeding.)
Pinch of popcorn salt

Put shortening in heavy-duty mixer bowl; whip 5 minutes on speed 2 or 4 with flat paddle to consistency of whipped soft butter. Scrape bowl half way through, all the way down to the bottom to make sure "residue" is lifted from bowl.

Add all liquid ingredients. Mix slowly; blend, then beat on 2 or 4 for 3 minutes.

Add sugar, meringue powder, and salt. Remove paddle and cut shortening into sugar to dampen. Replace paddle and beat on 2 or 4 for 3 minutes more.

[Archivist's Note: Meringue powder can be found in bakery supply departments and specialty stores. It can also be bought on-line.]

Poster's Notes:
This icing is very stiff. To thin, add 1/2 tsp. water at a time and mix until desired consistency is reached, OR add 2 tbsp. light corn syrup per recipe.

Store in airtight container. Bring to room temperature and mix before using.

Have fun :-).

Posted by Sue Kamens

Nutritional Info Per Serving: N/A