16 August 2009

Buttercream Icing

This icing recipe has a history...it was the frosting for my parents' wedding cake, and my mother liked it so much at the time she got the recipe. It has been on every cake or cookie we ever made growing up (no canned frosting for us!), and how I define icing. It is easy to make, easy to use, and (in the case of the ice cream cake below) freezes well.
16 oz. powdered sugar
3/4 C Crisco
1/4 Tbsp salt
1/2 Tbsp vanilla
1/4 C water
1/2 Tbsp cream of tartar
Beat all ingredients except milk together on low speed, then beat for two minutes on high speed. Add milk, 1 Tbsp at a time, until your icing reaches the desired consistency. Color as desired.

1 comment:

Abby said...

This is essentially the same frosting recipe I use as well, given me by a friend. But we use at least half almond extract instead of all vanilla (in fact, the more the better). It is HEAVENLY.