Vegetable shortening

Replies to This Discussion

Permalink Reply by Lynne Salmon on February 11, 2011 at 4:48pm

What makes icing 'thick' or 'dry' or 'crust' is how much fat there is in the recipe compared to how much powdered sugar.  If you use 1 cup of shortening &/or butter (combined) to each pound of powdered sugar it will be stiff enough to pipe roses.

What is the recipe you are now using?  If it is Wilton's basic recipe, just don't add any liquid to it.

Here is a very good one:

Rose Making icing:

1 Cups shortening

1/4 Cup butter

1 pound powered sugar

1 Tablespoon flavoring (any you like - combination of vanilla, lemon or almond & butter flavoring is good)

1 generous pinch of salt

Beat shortening and butter until smooth & creamy (about 3 minutes) add about 1/2 the sugar and mix another 3 minutes or until smooth; add remaining sugar and flavoring and mix on low for about 3-5 minutes - until smooth & creamy.

• ▶ Reply

Permalink Reply by Danielle on February 11, 2011 at 7:06pm

Thank you Lynne for the recipe.......i will try it. There is certainly a lot of shortening and butter in this recipe.

I just have to change the measurements into metric!!!

• ▶ Reply

Permalink Reply by denette lynch on February 14, 2011 at 11:33pm

You can adjust the thickness of BC recipes by adjusting the amount of liquid.  If it is too thick to do what you want add a little more water, milk, coffee creamer, etc.  If it gets too soft add more powdered sugar.

• ▶ Reply

▶ Reply to Discussion