Comments on: How sweet it is: A frosting dilemma

By: Teresa

Teresa — Fri, 31 Aug 2007 18:13:08 +0000

Sorry, I forgot to say that you can leave this frosting out a long time because it doesn’t go bad and if you don’t want to eat the leftovers in the aforementioned fashion, it keeps indefinitely in a covered container in the fridge.

By: Teresa

Teresa — Fri, 31 Aug 2007 18:10:42 +0000

Here’s what I do for those particular situations.

1 1/2 c. shortening
1- 2lb. pkg. powdered sugar
2 tsp. white vanilla extract (almond or lemon is nice instead)
1/2 c. cold water

Cream the shortning and the water and extract together for 5 minutes. Then gradually add the powdered sugar, beating with the mixer as you go. Add coloring last and mix thoroughly. This frosting is spreadable at room temp, smooths with warm water on the knife, and sets up nicely in the fridge.

We eat any leftovers on saltines (cuz we’re redneck like that)

By: Mariann

Mariann — Fri, 31 Aug 2007 16:20:31 +0000

I haven’t made frosting from scratch in years, but I love that adorable Rolie Polie Olie cake!

By: Christy

Christy — Fri, 31 Aug 2007 15:59:20 +0000

I’ve never tried it, but a friend of mine says that adding 1 cup of confectioner’s sugar to a standard container of store-bought frosting (like Betty Crocker or Pillsbury) will help the frosting harden and make it appropriate for decorating.

For detailed decorating, scoop the frosting into a freezer bag, snip off a corner, and use the bag like a decorating tube.