Could someone please give me the recipe for the all crisco frosting. I usually make it 1 stick of butter to 2 c crisco but Ive run out of butter and have no way to get to the store. How does it taste?

1 c solid white vegetable shortening
1 teaspoon clear flavor butter vanilla
2 table spoons water or milk (I use water)
1 lb of confections sure
1 tablespoon of meringue powder
1 pinch of salt Optional

makes about 4 cups

add water or milk to get the consistency that you want this recipe makes stiff consistency and about 4 cups of icing.

This is the recipe for wilton buttercream class icing.

I hope this helps.

MC

The all crisco recipe I use is from Wilton.

2 cups Crisco
1 tsp butter flavoring
2 tsp vanilla flavoring
1 2lb bag of confectioners sugar
3-4 Tbsp of milk or water

Mix the crisco and flavorings well. Then slowly add sugar and add the milk of water in between adding sugar. Just enough to keep it creamy.

I love the taste and it is basically the only buttercream recipe I have tried other than Dreamy Cream with Dream Whip.

Hope this helps!!

All crisco icing is the only one my kids like.
Judy

Here's what I use.

1 1/2 Cups Crisco
1/2-3/4 cup water or milk or whipping cream
1/2 tsp salt (dissolved in liquid)
2 lbs powd sugar
2 tsp clear vanilla
1 tsp butter flav or flav of choice (amt. to taste)


Beat Crisco for three minutes on high. Scrape bowl and add liquid. Make sure salt is completely dissolved in liquid before adding. Add 2 lbs powd sugar (adjust liquid if necessary). Add flavorings and beat on high spead for five minutes. Should be light and fluffy. Approx 4+ cups!!!


Amy

I really like the one that's in the recipe box called "Best Buttercream ever" by: debsuewoo. I tried it last week and I am very pleased with the flavor and consistencey.
Judy

Thank you all for the information. I did make it. The only difference is that it is a little sweeter. My cake is finally finished. YEA!!! Party is tomorrow afternoon. again thanks

I just saw that recipe the other day and I wanted to try it out because I find thay my buttercream recipe is just too sweet. Thanks for mentioning it I feel much better now[/quote]

Daniela, it has a real fluff to it. I fell in love with it the first time I ever tasted it. But here's a hint that I found very useful: when you measure your sugar for part two, put it in the processor a bit and grind it up a bit before making your merengue. It's easier for the sugar to break down that way.

Debbi

I also use the Wilton's class buttercream with all crisco. I love it and so does everyone else. It is jut right. Not to sweet.

Twin Dees,
When I made it I did not put it through a processor and it was fine! But I did use my Kitchen Aid mixer. This is a wonderful icing recipe.
Judy

Hi,
I use the recipe that Fishercakes suggests but I suggest not adding water. i noticed that it makes the icing sweat a little. I don't like the look of that so I just add milk tbsp at a time while I finishing it and it makes the icing really smooth. Hope this helps some!

I use an all crisco recipe that calls for 1 1/3 cups crisco to 2lb bag powdered sugar, then 1/2 cup liquid. I usually use water, but can I use milk without refrigerating the cake? I have heard different opinions on this, and I didn't know if maybe it depended on the recipe. I would like to use milk because I think maybe it would help prevent some mild cracking I get when I pick up the cake.

I almost always use the Wilton class bc and everyone raves about it. I use popcorn salt also as it's finer and mixes inmor readily. That takes the sweet edge off the icing. I don't usually use any dairy in my icings because I don't have frig room to store them once their finished. However I am going to try the recipe Cakemommy just posted. I know a lot of people who like the whipped icing from Wal Mart, yuck, so I want to see what I can come up with to blow that away. The same people can't get enough of my cakes, with the wilton bc.

Ladies, all of these recipes need to be posted in the recipe section before this thread disappears into oblivian!

Debbi