icing recipes anyone?

Here is a recipe for Icing that my girlfriend makes all the time, I haven't tried it yet.

3cups Icing Sugar
1/2 cup crisco shortening
1/3 cup milk
1/3 cup flour
1 tsp vanillla

Combine ingredients in a large bowl. Beat on low speed for 45 seconds, then increase speed to high and beat 3-5 minutes until fluffy and smooth.

You could make this up a day or two before needed.

Frosts two 8" or 9" layer cakes or one 9"x13" cake.

i always use the wilton buttercream icing recipe but it does call for some meringue powder, which i'm assuming you can't use. right? i won't include that one. if you need it, i have it. not sure if meringue powder is a problem or not...but of course it must be since it's from eggs; i think.

here is a yummy homemade chocolate icing my mil used to use. she always put it on a chocolate sheet cake but i've also used it to decorate a pretty round cake. it's very, very good. tastes much better than store bought.

1/3 cup butter, softened
1/3 cup cocoa
2 cups powdered sugar
1 1/2 tsp vanilla
about 2 tbsp milk

cream the butter and the cocoa together. add the powdered sugar, vanilla and milk. mix with mixer until it reaches frosting consistency.

sometimes i put chocolate shavings (curls) over the top of the icing...makes it pretty...i use plain hershey bars for that.

I use a stick of butter and about the same of butter flavor Crisco.

Beat that, adding a whole box of confectionary sugar gradually. Beat in 1-2 t. vanilla to your taste.

Then beat in a teaspoon or so of milk a bit at a time until you get the consistency you like. I beat and beat it alot and it comes out nice and fluffy and creamy, never gritty.

Another very nice way to do it is to replace the milk with whipping cream. As you add small amoounts, it whips up and you can really add alot of cream and the frosting is like a really fine bakery butter cream. Really good, but soft if not refrigerated. So, keep this one cool if you use it. It is my favorite and really cuts the sweetness a bit.

It will be buttery yellow, so use white crisco and clear vanilla if you want it to be white. becca

batrice, since Crisco isn't soy-free, you'll want to find something else. Spectrum makes a palm shortening. Lard would be another option (bleagh).

ygg

You could use all butter, too, but would need refrigeration. becca