This is my variation of the milk/flour whipped icing that I've been using for many years. It's much easier and better tasting to me with cornstarch instead of flour and you don't get those nasty lumps:

Whipped Vanilla Icing

Cream: 1/2 cup of Crisco
1 stick of oleo (not lite)
1 cup of granulated sugar

Add
alternately: 2/3 to 3/4 cup of very warm, not boiling, milk,
about a 1/4 cup at a time
3 tablespoons of cornstarch, 1 TB at a time

Whip until no longer grainy and add 1 teaspoon of vanilla. You can also add 1/2 cup of powdered sugar to make the icing sweeter and a little more stiff.


Tip: I pour the milk in a coffee mug and microwave for about 75 seconds, but you'll need to time it according to your oven. That's the only trick to the recipe...getting the milk warm enough to melt the sugar but not scalding that it melts the whole batch. If you make the milk too hot--don't worry. Let the batch cool and beat again.

I use this recipe to ice my cakes and buttercream to decorate. Also a dynamite filling for tiny cream horns

Thanks for sharing the recipe. Is oleo margarine? Or butter?

Thanks so much for your help!

I also like using the Whipped Cream Buttercream in the Most Saved Recipes section. It's not as light as whipped cream but not as heavy as American Buttercream.

Thanks again!