No, I have not tried the recipe, thought I might be of help as I am a retired teacher of the Wilton Company. The recipe is one I recieved while taking a cake decorating class in the 1960's.
My Wedding Cake Frosting
BUTTERCREAM FROSTING, CAKE DECORATING SCHOOL
2 POUNDS POWDERED SUGAR
1 CUP CRISCO
1/2 TEASPOON SALT
1 TEASPOON VANILLA
FEW DROPS OF BUTTER
8 TABLESPOONS WATER
WHIP AT TOP SPEED IN A ELECTRIC MIXER UNTIL LIGHT AND FLUFFY.
THIS WILL BE STIFF ENOUGH TO MAKE ROSES.
TO FROST A CAKE ADD WATER, A LITTLE BIT AT A TIME, UNTIL IT GETS TO THE DESIRED CONSISTANCY.
THIS FROSTING DOES NOT NEED TO BE REFRIGERATED. YOU CAN REFRIGERATE TO FIRM UP THE FROSTING.
1/2 CUP FROSTING
ADD HOT WATER UNTIL THE FROSTING IS THIN.
GLAZE THE CAKE WITH THIS THINNED FROSTING, THIS WILL HOLD THE CRUMBS ON THE CAKE.
LET SET UNTIL FIRM. THEN FROST AS USUAL.
Please note the amount of Crisco (only brand permitted), the teacher had reduced it by half to improve the greasy feel. Works wonderfully well. Sometimes I use Coconut or Almond extract.I am 77, still decorating and have a wedding cake due for my grand-daughter this month. Wanda
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No, I have not tried the recipe, thought I might be of help as I am a retired teacher of the...