Ginger's vanilla cream frosting

Yield: 1 Servings

Measure Ingredient
1 Stick (1/2 cup) margerine, softened
½ cup Shortening (Crisco)
⅛ teaspoon Salt
2 teaspoons Vanilla (preferably clear vanilla)
1 Bag (2 pound) confectioner's sugar
8 tablespoons HOT water (more or less may be needed) (up to 10)

Cream shortening, margerine, and salt until light and fluffy. Add the vanilla. Alternately add confectioners sugar and hot water, beating with electric mixer until desired consistency is reached. If more water is needed, add it only a few drops at a time. If you get it too thin, add confectioners sugar, a tablespoon at a time.

This will keep for several weeks in the fridge, and will freeze indefinitely. Be sure to beat well after bringing to room temperature.

This is just like the sugary-sweet fluffy stuff on bakery cakes. My only sister died three years ago in the middle of an asthma attack. Whenever I make this recipe, I always remember the absolutely beautiful cakes she did....

Posted to EAT-L Digest 25 Sep 96 From: "Sharon H. Frye" <shfrye@...> Date: Thu, 26 Sep 1996 18:28:10 EDT

Similar recipes