Need--Frosting
04-11-2009, 01:13 AM
#1
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Ok, this is mainly for the more experienced ladies....not calling anyone old. The younger gals don't seem to know what I am talking about and look at me like I have 2 heads. lol
Growing up, my mom used to make frosting made with Crisco. It was THE BEST frosting I have ever had and I cannot for the life of me find a recipe for it. I have found some that use only a teaspoon or such, but NONE with Crisco. It would come out so yummy and fluffy and PURE white!
Can anyone help ? ? ?
Growing up, my mom used to make frosting made with Crisco. It was THE BEST frosting I have ever had and I cannot for the life of me find a recipe for it. I have found some that use only a teaspoon or such, but NONE with Crisco. It would come out so yummy and fluffy and PURE white!
Can anyone help ? ? ?
04-11-2009, 03:29 AM
#2
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Any of these sound/look familiar?
http://whatscookingamerica.net/PegW/...creamIcing.htm
http://www.wilton.com/recipe/Buttercream-Icing
http://whatscookingamerica.net/PegW/...creamIcing.htm
http://www.wilton.com/recipe/Buttercream-Icing
04-11-2009, 04:23 AM
#4
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Originally Posted by Loretta
Yes, this sounds like the old buttercream frosting that you are talking about. Bakeries used it on their cakes too. Now with all the health talk, they have substituted it with something that is probably worse than Crisco! LOL!
Now, I have to find WHITE butter.
04-11-2009, 04:47 AM
#5
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Oh YES!!! Mom made it too!!!....she always made extra and we would spread it on regular saltine crackers and eat it. Yummy!!! If you haven't found it yet...I'll have to get up off my lazy butt and look in her old cookbook for you...let me know.
04-11-2009, 06:04 AM
#7
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That sure does sound like Buttercream. The Wilton recipe is very good; I did learn a couple of tricks in cake decorating class. If you can find it over there, Crisco makes shortening with no trans fat - that's the one I used, and it worked great. Add the salt; it cuts the sweetness of the frosting to 'just right'. I put mine in a stand mixer and beat it for about 10 minutes - that's how it got fluffy for me. (I took all 4 class courses, and my little hand mixer bit the dust during the first course.) I also split the flavoring with half vanilla and half butter flavor.
The recipe makes a lot, but you can store it in the fridge and just bring it to room temp when you want to use it again.
Now I'm hungry for cake :roll: :D
The recipe makes a lot, but you can store it in the fridge and just bring it to room temp when you want to use it again.
Now I'm hungry for cake :roll: :D
04-11-2009, 06:21 AM
#9
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Originally Posted by Loretta
I don't want the cake- just want to taste the frosting. It is my birthday today and I told my DD I didn't want a cake. Never cared for cakes. Wonder what she will bring- a pie maybe? LOL! I love pies!
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