Saturday, October 07, 2006


Not very healthy, but what frosting is? I received this recipe from a friend here in WI, and her cakes always look amazing, and this tastes so good! This makes a lot, but you can freeze the leftover frosting.

1 c. Crisco
1 c. butter
1 t. vanilla
2 lbs. powdered sugar
water if needed to thin frosting

Soften butter and Crisco. Put in LARGE bowl with vailla and beat until creamy. Gradually add powdered sugar and small amounts of water (if needed) until fully mixed. Be prepared: your arm will get a workout.

Makes enough for 3-4 cakes.

Tip for icing cake: Cover cake with foil immediately after taking out of oven. Let cool completely. (if you're in a hurry, put it in the freezer.) Dollop cake with icing and carefully spread. Spread with a second layer of icing to make it smooth.

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