White Icing

This icing is so versatile. You can color this icing
and use it to make flowers or other types of decorations.

When the kids were diagnosed with their food allergies, I realized that I would have to step up in making delectable looking desserts for them. I took a series of cake decorating classes at a specialty shop called the Little Bitts Shop in Wheaton.  It is simply the best place to get all your cake decorating and baking needs. Anyway, this is Bob Schilke's (the owner) recipe for white icing. I've also included a half recipe in case you don't need to decorate lots and lots of cakes. Mr. Bob says that you can store this icing in an air tight container in the cupboard for up to six months. I've bolded the ingredient list since I have so many notes on each of them


3 1/2 cups of white Crisco (NOT butter flavor)
1/2 cup of margarine  (Mr. Bob recommends Blue Bonnet because it has less yellow dye. I've also used butter and it comes out great. Make sure margarine or butter is nice and soft, though)
2 tsp. clear vanilla or other flavor (Using clear vanilla will keep the icing nice and white.  You can flavor the icing using several flavors such as butter, mint, or even cheesecake! I kid you not.)
2/3 cups water (this includes the 2 teaspoons of flavor. Measure out the flavor in a liquid measuring cup, then add the water to 2/3 cup level.)
4 lbs. of 10X powdered sugar (This is equivalent to 2 big bags of powdered sugar. You do need to sift the sugar if it is already open.)


Put Crisco and margarine in a 5-cup bowl of a stand mixer. Measure out the flavoring in a liquid measuring cup and add water to fill to 2/3 cup. With the mixer on the lowest speed, alternate adding the sugar and the water making sure to end up with the water. Without lifting the beaters, scrape the sides of the bowl with a spatula. Then, blend the mixture on medium speed for 4 1/2 minutes without interruption (do not stop or lift up the beaters until the 4 1/2 minutes are up).


Other notes:
For a perfectly white icing, use 4 cups of Crisco and 1 tsp. clear vanilla and 1 tsp. of butter flavor.


Half recipe:


1 3/4 cups of white Crisco
1/4 cup margarine
1 tsp. clear vanilla
1/3 cup of water
2 lbs. of 10X powdered sugar (1 2-lb. bag)