I would like to try a new type of icing, but I'm not sure what type I use now, all I have is a recipe someone gave me. Could someone please tell me what kind of icing this is.

7 T egg white power
10 T water
beat together

1 lb powdered sugar
beat into egg mixture

Mix
2 1/2 c White Crisco
1lb powdered sugar
1/4 t salt
10 T cake flour
5 t clear vanilla
1 T milk

beat egg mixture into Crisco mixture.

Yes and judging by the amount of eggwhite powder and cake flour in it, it is a buttercream for a hot and or humid climate, usually humid climate. The high portion of eggwhite powder and the additional cake flour are for places of high humidity so that the icing is more stable and easier to work with. Not sure why the portion of vanilla is so very high though, that is more than double the regular amount. Perhaps to counter the flour and eggwhite powder, I don't know.
Hugs Squirrelly
Edited to correct typo.

Ahhhh Squirrelly!! You have so much knowledge! LOVE IT!

I agree that it's a bc for a humid climate.

I'm thinking that perhaps there is so much vanilla in it because it's "clear" (which means imitation to me) and because of all the flour. Since you aren't cooking the flour, you are going to have to do something to combat the taste.

Also--I don't use clear vanilla--but aren't you supposed to use more than you would the real?

Lisa

I don't use the clear vanilla either but normally it is used in equal to about double portion, I would have thought 2 tsp. would do this size recipe. I have never seen a recipe like this type that had quite so much egg powder or flour either so the vanilla must be to cover that taste.
Hugs Squirrelly

i had seen mike duffy give out a similar recipe for commercial BC on the elvis birthday cake contest. He said it was very stable.