Once upon a time either on CC or Wilton, I copied what sounded like a fabulous mock whipped icing recipe. I even sent it to a friend and asked her to try it out and tell me about it.
All I remember is that it didn't have to be refrigerated and the lady said you had to re-whip it before use after a few days. I also don't think it had any meringue powder and used granulated sugar...but I could be wrong there. I'm positive it didn't have to be cooked at all.
Can anyone help me relocate it??
Thanks.
~C
Yes. I tried this one and found it to be very, very grainy. Has anyone else had this experience? I followed the directions so I'm unsure about why that happened!
C
I just made this this weekend, and I found you really really have to whip it for a good 10 minutes, and also to make sure when you add the boiling water, you beat that mixture for 10 min. as well. Everyone went nuts over this frosting. I'm thinking it's my new favorite!
I have modified this recipe and people LOVE it.
I always make a double batch and freeze some - so instead of using all shortening, I use 1 lb of butter and 1 lb of crisco. It still turns out very white and the taste is absolutely awesome.
Make sure the water is boiling to dissolve the sugar and salt.
This is my favorite icing (after IMBC) and it pipes beautifully.
Was it one of these?
http://www.cakecentral.com/cake_recipe-829-Creamy-Whipped-Frosting.html
http://www.cakecentral.com/cake_recipe-2037-1-Best-Butter-Cream-Ever.html
I really love the recipe that Tiffy posted. Instead of using 2 1/2 cups of Crisco, I use 1 cup room temp. butter and 1 1/2 cup Crisco. It is sooo good!!!
HTH, ~Denise
Umm... I'm going to be difficult... but for non-US people... what's crisco? or what's it made of so that I could find a substitute.
Fi
It's just a brand name for shortening Fi...
LOL that's because in AU they probably know that it's HORRIBLE for you and will make you fat and dead!! 
)
As I lick another spoonful of icing.....
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