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RE: Seeking Recipe for Light Whipped Frosting (Follow-Up #4)

posted by: gazania on 09.28.2011 at 02:49 pm in Kitchen Table Forum

Monica's recipe is very good. I have been making it almost the same way for about 50 years...the difference is that my recipe calls for 1/2 cup of crisco and a 1/2 cup of butter or margerine. Everything else the same. I use this recipe to frost red velvet cake. Much better than the cream cheese type.

Another good light whipped frosting follows. It is quite soft and creamy. I use it on sheet cakes or a 9 x 13. It is too soft at room temperature to stay put..say on a layer cake while frosting. It has always been our family favorite. When using this frosting, I store the cake in the refrigerator, although it isn't necessary.

Mock Whipped Cream Frosting
1/2 cup margerine
1/2 cup crisco
1 cup granulated sugar
1 tsp vanilla
2/3 cup scalded whole milk
Cream margerine, crisco, sugar and vanilla together well.
Gradually add hot milk to creamed mixture. Beat at high speed for 5 to 7 minutes. If it seems too soft to spread or hold shape, allow to cool slightly. It will thicken as it cools. If I'm in a hurry, I stick it in the fridge for 10 minutes or so.


clipped on: 09.28.2011 at 04:46 pm    last updated on: 09.28.2011 at 04:46 pm