Yield: 1 Servings
|2 pounds||Powdered sugar (one bag)|
|1 teaspoon||Artificial (clear) vanilla extract|
|1 teaspoon||Artificial butter flavor|
|2 tablespoons||Meringue powder (optional) (up to)|
|\N \N||Enough water to make a spreading consistency you like; add by teaspoons|
From: Jennifer Getty <pixel39@...> Date: Tue, 13 Aug 1996 18:07:30 -0500 (CDT) The recipe I use for decorator buttercream is parve, assuming that the vegetable shortening you use is parve. It also does not need to be refrigerated. I *think* it's:
Mix shortening and liquids in electric mixer for about a minute or until combined. Mix in dry ingredients, beat for 5 minutes. Add more water if necessary. You can use other flavorings (liqueurs, natural extracts, etc), the only reason for the artificial ones is that they are colorless and therefore do not color the frosting. makes 6 cups That's the recipe for my KitchenAid. Smaller mixers might not be up to the challenge--halve the recipe. I will check when I get home to make sure that the proportions are correct, though. It's a very sweet recipe, hence the salt, and not something that I could eat, but it's parve. There's also a recipe in my notebook that contains no dairy products (if I trust my memory), again, I will check when I get home.
JEWISH-FOOD digest V96 #001
From the Jewish Food recipe list. Downloaded from Glen's MM Recipe Archive, .