Bob and Anne's Crisco Crusting Buttercream

This icing's thick texture is perfect for making flowers, or simply frosting your cakes in a beautiful white coat. It holds its shape and tastes delicious!

This recipe will frost four 8 x 12 cakes. You may want to cut the recipe in half, but this will increase the chances of developing air bubbles.

3 1/2 cups Crisco solid (white, not butter flavored)

1/2 cup margarine (Blue Bonnet seems to have less yellow dye, thereby giving a whiter icing)

2 t. clear vanilla

2/3 cup water (that includes 2 t. vanilla)

4 lb. powdered sugar, sifted to remove lumps if not from a sealed 2 lb. or 4 lb. bag

  • Put Crisco and margarine in a 4 1/2 cup mixing bowl (Kitchen Aid).
  • Put the flavoring into a measuring cup and fill to 2/3 cup with water.
  • With the mixer on the lowest speed, alternate adding liquid and sugar, ending with the sugar. Scrape the bowl without lifting the beaters.
  • Blend on medium speed (#4) approximately 4 1/2 minutes. Do not remove the beaters from the icing until completely finished or beat on too high of a speed as air bubbles will result.

NOTE: This icing will store for months with or without refrigeration. Store in an air-tight container.