Re: chocolate icing & ribbon

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Buttercream Icing - Carolyn Lawrence - Missouri - Bridal1@aol.com 
   4 pounds powdered sugar 
   2 cups Crisco 

   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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