Here you go - several recipes

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Comments:
:  Here is his adaptation of Marida's icing with instructions. 
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THIS ICING DOES NOT CRUST 
1 cup butter 
2 cups Crisco 
2 lbs. powdered sugar 
2 tsp. clear vanilla 

I use the bench scraper and turn-table technique and can get the icing as smooth as silk. The key is to be sure the icing is very smooth to begin with. If you have lots of air pockets in it, it will never smooth. 

To insure I have smooth icing, I place two cups of Crisco in the mixing bowl, beat it for a minute or so, then I MELT the cup of butter in the microwave, add it to the shortening, which makes a very fluid mixture. I add the entire 2 pounds of powdered sugar at one time [BE SURE TO SIFT IT FIRST!] and SCRAPE, SCRAPE, SCRAPE THE BOWL until all the sugar is combined. 

BY THE WAY, ALWAYS MIX AT THE LOWEST SPEED POSSIBLE!!! High speed beats in air!!! 
At first the mixture is very dry, but just continue mixing until it forms a very smooth icing. Then add two teaspoons of vanilla and combine well. 

I usually let the icing set an hour or so [or over night when making wedding cakes]. Rebeat on LOWEST SPEED a minute or so before using. 

QUESTION 

Shelly 

Cream Cheese icing please! 
Sun Sep 10 09:45:25 2000 
I have been doing cakes forever (seems like it) But I just HATE cream cheese. Normally I don't but sometimes like this past week it kills me. Most of the time it's great, firm enough and works well. But then sometimes it seems that the consistency is just not right. It's too thin, and almost looks like it could separate if you yelled at it. I'm thinking it's the cream cheese. I use Philly but I have noticed that sometimes it seems a bit watery or has little curds. The dates are fine, the taste is fine, I don't think it's bad, but I'm thinking it has been frozen. We live in Germany and the stuff is shipped in. Does anyone have any good recipes that have a stabilizer or thickener in it? Or maybe an imitation Cheese flavoring idea. Anything would be helpful. Thanks! Love you all! 

RESPONSE 

Brenda C 
  

Hi! I also live abroad (in Central America) and I decided to use a local brand instead of Phylly's because of the same problems you describe. I think Phylly's is the best if handled correctly, but since it's not always the case, I chose to have the best product the local market has to offer. I have tried several recipes, but so far, what has worked best for me, is using Marida's basic recipe, and substituting the Crisco for cream cheese. When it's finished, it is too soft to use, but if you refrigerate it for about 20 to 30 min, it has just the right consistency, just in case, the measurements are: 

2 cups butter, softened 
2 cups Crisco (or 2 cups cream cheese = 2 8oz packs) 
2 lbs powdered sugar 
2 tbspns. vanilla flavor 

Cream butter, Crisco (or cream cheese), & vanilla until well blended, add powdered sugar cup by cup scraping bowl after each addition. 
If this is too much for you, cut the recipe in half and it still works great. 
Good luck! 

Also here is mine:

Buttercream Icing - Carolyn Lawrence - Missouri - Bridal1@aol.com 
   4 pounds powdered sugar 
   2 cups Crisco (I now use Best Choice or Sweetex) 

   1/3 cup powdered milk mixed with enough hot water to make 1 cup 

   Add to the milk: 

   1/2 tsp. salt 
   1/2 tsp. clear vanilla 
   1/2 tsp. clear butter flavoring 
   1/2 tsp. almond 
   1/2 tsp. creme royale or creme bouquet (optional) 

   Add 1/2 cup cornstarch and beat well for about 15 minutes. 

   This can be kept out of the refrigerator for around 2 weeks, I'd say. I usually use it so fast that I hardly ever get it in 
   the refrigerator unless I am going out of town for a few days and then it can also be frozen. The cornstarch helps 
   humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like. 
  
  

   For Chocolate icing, I just add Hershey's cocoa/any cocoa would work and some 
   extra hot water to my buttercream.  If you want a darker brown color, you can also 
   add more brown coloring.      Enjoy! 




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