“this is a very light and fluffy icing..It is like whipped cream but it does not need to be refrigerated..IMPORTANT..to Roosie..you must beat the sugar and butter and Crisco for a full ten minutes..the HOT(not boiling) milk must be added VERY VERY slowly..about 1/8 of a cup at a time all the while beating it well...”
READY IN:
15mins
SERVES:
12-24
YIELD:
24 cupcakes or a two layer cake
UNITS:
US

Ingredients Nutrition

Directions

  1. beat for a full 10 minutes( very important) the following 3 ingredients: butter or margarine, crisco, granulated sugar (or use 1 cup packed brown sugar for a maple icing).
  2. heat milk in microwave till very hot (not boiling).
  3. while beating. add hot milk to sugar and butter mixture very slowly.(I mean about 1/8 of a cup at a time -- all the while beating it well --
  4. after all of the milk has been beaten in, beat in vanilla extract.
  5. this is delicious (the brown sugar icing is wonderful with chocolate cake especially good with butter pecan or spice cake).

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