Tasty Tuesday

So, last Tuesday was the very last cake I made for sale.  It was for a great group of teachers over at the middle school.  I was going to take pictures of the whole thing, but only got as far taking pictures of the frosting.  So here you go.....  my top secret frosting recipe.  Shhhh, don't tell. HA

Wilton Butter Cream Frosting
(yields 6 cups)
1 cup solid butter flavored Crisco
1 cup Blue Bonnet Margarine
2 Tbs of Adam's Extract  (Adams Best, Twice as strong-natural and artificial vanilla flavor)
8 cups (2 lb) sifted confectioners' sugar (powered sugar)

Yeah, I'm sorry to say that there is not a single drop

of real butter in this recipe.

(I think the vanilla is what makes this frosting soooo good.)

Place margarine, Crisco and vanilla in a mixing bowl.

Mix on medium speed until thoroughly blended. 

I feel that weighing the powdered sugar is more accurate.
 It gives you a more consistent texture-every time.

Sift 1 1/2 lbs of powdered sugar into creamed mixture.  Yes!! Sifting the
sugar again is important.  If you don't, your frosting tips will get clogged.

Sift remaining powered sugar and
 mix until creamy. Again, scrape
 sides as needed.

Blend on medium until creamy.  Scrape sides as needed.
Just a word of caution.  START SLOW!

Once all the powdered sugar has been blended in, mix on high speed until light and fluffy.
Voila!

When frosting a cake, use lots of frosting.  This will keep the crumbs underneath.  If you get to much, you can always scrap some off the top.  But, I have never heard anyone say "There was to much frosting on that cake".