INGREDIENTS

INSTRUCTIONS

*By Henry & Henry. Only available in Wholesale Bakery Supply in 5 gal pail.
You might try substituting regular marshmallow creme. Does not contain
gum------only difference. But one reason I use this is to make my
buttercream roses crust harder. I can handle them better. We sell this in
smaller quanti ties in our cake supply shop. Other reasons to use it: Makes
icing softer & more "whipped creamy" tasting. ~Takes out a little of the
sweet taste too. Add in order given: Crisco and flavors in a heavy duty
mixer on low speed. Add milk or water and confectioners' sugar. Mix on
medium speed until light and fluffy. Keep icing covered at all times. This
recipe will cover one cake mix and do decorations. Keeps unrefrigerated for
2 weeks in reasonably cool room. Keeps indefinate ly in fridge...Yes, made
using milk too! Milk/Water- makes no difference in taste. But <purple>
roses made using milk, don't fade to blue. ***Hand-held mixer: Don't add
all the p.sugar so you won't burn up the mixer. When icing is nice &
fluffy, THEN add the rest of the p.sugar...or enough to get it to
spreadable consistency. If mixer gets hot <set a timer!>, turn it off for
20 minutes to cool it down or its ruined! Chocolate Icing: Add Hershey's
Cocoa <no sub> until the buttercream icing becomes the nice rich chocolate
color you want. If you want strong chocolate taste, you must add more
cocoa. Butter: Of course icing made with butter tastes better. But it melts
just setting out, so think what it does in the bag in 9:44 PM your warm
hands! Of course, you can substitute butter for Crisco <same amounts> or
sub. half the Crisco, making it half Crisco & half butter. When butter
icing is requested, I do it & just caution my customers that the
decorations won't be as perfect. Usual ly they don't mind. Dolores McCann,
Hamilton, OH...ICES representative for OH

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