Recipe by C.C
This icing is from Wilton, I did the cake decorating course last year and this was the recipe used. This basic recipe gives a stiff icing which is great for making roses and other flowers, but can be thinned down by adding a teaspoon of water at a time to get the consistency you need, for a medium icing for piping add an extra 1 teaspoon of water/milk. For a thin icing to put a base frosting on the cake, add 2 teaspoons of milk/water. I usually use a combination of almond and vanilla extract, and if you are maikng a pure white icing use a clear extract, Wilton do a range of these.
Top Review by alliecat461
I printed out the recipe to use this evening for my grandson's birthday cup cakes but had to stop. I had everything on hand except for the meringue - it is absolutely necessary to use since it doesn't appear to be available at my local stores?
- 1⁄2 cup Crisco, room temp
- 1⁄2 cup butter, room temp
- 1 teaspoon vanilla extract or 1 teaspoon almond extract or 1 teaspoon butter flavor extract
- 2 tablespoons milk or 2 tablespoons water
- 4 cups confectioners' sugar, sifted
- 1 tablespoon meringue powder
Directions See How It's Made
- Cream the butter and crisco together.
- Add the flavour extract and water.
- Add dry ingredients 1 cup at a time and beat on medium until throughly mixed.
- Beat for another 7-10 minutes till the icing is creamy and smooth.
- Keep covered with a damp cloth while using and leftovers can be stored in the fridge for 2 weeks.
- This yields about 3 cups.