A recipe for pure white frosting/icing?

Question

I am trying to find a recipe that will make pure white frosting. If you have made it what does it taste like? I know about the one made with shortening - but I wonder is that greasy tasting?

Answer 1

The recipe I use contains shortening and most everyone that has tasted it says it is the best ever.
Use:
1 1/4 c. Crisco (only Crisco)
2 lbs. powder sugar
1/2 c. water
1 tsp. Clear Vanilla Flavoring (I use McCormick)
1/2 tsp. Butter Flavoring (I use Wilton)
1 tsp. Salt

Mix all ingredients in large mixing bowl for about 1 minute or so, until well blended, smooth and creamy. I use less water if I am making roses or other flowers for the cake.

Answer 2

1

Answer 3

This recipe is from www.wilton.com. This company specializes in cake decorating supplies.

Snow White Buttercream Icing

This buttercream icing has an ideal consistency for frosting cakes. It is usually not necessary to thin this icing for frosting cakes. Do so accordingly if you prefer a thinner consistency for spreading. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers. Air dry decorations for 24 hours.

Ingredients:
2/3 cup water
4 Tablespoons Meringue Powder
12 cups sifted confectioners' sugar (about 3 lbs.)
1-1/4 cups shortening
3/4 teaspoon salt
3/4 teaspoon No Color Almond Extract
3/4 teaspoon Clear Vanilla Extract
1/2 teaspoon No Color Butter Flavor
Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.

YIELD: 7 cups icing.

Answer 4

BLUE RIBBON FROSTED SUGAR COOKIES

2 c. granulated sugar
1/2 c. white Crisco
1/2 c. real butter
3 lg. eggs
2 tsp. pure vanilla
1 c. sour cream
1 tsp. soda
1 tsp. baking powder
4 1/2 - 5 c. flour for drop, 6 c. flour for rolled out (flour amount depends on size of eggs)

Blend first 3 ingredients. Add next 3 and mix. Mix remaining dry ingredients with whip and add to mixture. Bake at 375 degrees until lightly browned.

BLUE RIBBON FROSTING: Mix 1 pound sifted powdered sugar with 1/2 cup butter and 1/2 cup white Crisco and 2 teaspoons pure vanilla. Gradually add 1/4 cup scant hot water. Frost cookies when cooled.

Answer 5

If you want it pure white, you have to stick with shortening. If you want it to taste good, you will have to have butter, which makes it off-white, just slightly. If you want to do half butter and half shortening, it still looks quite white, unless it is against a white sheet of paper.

Make some of each and taste and visualize, and then decide.

Answer 6

confectionary sugar and milk. mix it up and it tastes good