Frosting and Icing - Dessert
This icing recipe is #1! It's quick and easy to make, bright white for cake decorating, and you can easily change it's consistency! This is the most important icing recipe you'll ever have. It's so basic, it makes the hassle of cake decorating so much easier! If you wish, use half shortening and half unsalted butter.
Servings: 20 Yield: 4 to 5 cups
Best White Icing Ever
4 cups confectioners' sugar
1 cup shortening
2 tablespoons water
1 teaspoon clear imitation vanilla extract
Dessert Step 1 In a large bowl combine sugar shortening water and vanilla. Beat on low speed to combine then beat on medium speed for a full five minutes. It won't look like Icing at first but keep the mixer going for a full five minutes and then you're done! Step 2 Note: If you're not using this for decorating but just for icing the cake thin the icing by adding 3 tbs. of corn syrup or water to the icing.
Servings Per Recipe:20 Calories: 184.1 % Daily Value * Carbohydrates: 23.9g 8% Sugars: 23.5g Fat: 10.3g 16% Saturated Fat: 2.6g 13% Calcium: 0.3mg Potassium: 0.5mg Sodium: 0.3mg Calories From Fat: 92.5
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
|
recipesfull.net
Contact: [email protected]
Discover some of the finest recipes from around the world, crafted to bring delicious flavors straight to your home kitchen.
Disclaimer: All content on this website is for informational purposes only. For official dietary guidelines, allergen advice, or food safety standards applicable to your region, please consult directly with your local government health and food safety authorities (such as the FDA in the US or EFSA in Europe).