I made this frosting recently for two orders I had. It held up very well in the heat and crusted nicely. Not too sweet. The recipe makes enough to cover and fill two 12×18 sheet cakes, and crumb coat two round 10×10.
- 6 Sticks unsalted butter
- 1 cup crisco
- 7 tbls heavy whipping cream
- 6 tbls vanilla
- I 4lb package of C&H powdered sugar
- First cream all your butter till very soft, then add your cup of crisco and mix together till both are smoothly combined. Now graudually start adding your powder sugar. Each time you add powder sugar to your creamed butter/crisco add a tbls of your whipping cream and vanilla to keep it smooth . I used about two cups at a time and made sure to cream it well before adding more sugar, this will help so you don’t get lumps in your frosting. Be patient and keep adding powder sugar and your liquids. If the frosting starts to get a little dry add more whipping cream 1 tbls at a time. This can stay outside in up to 90 degree weather. Hope you enjoy.
thanks for sharing,,,,,,, am going to give this a try, can it be keept or must it be used straight away?
Can this recipe be halved correctly?
I would also like to know if this recipe can be refrigerated for a couple days?
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