Recipe - Bakery Icing

1 One half cup Shortening
2 pound Confectioners sugar
2 tablespoon Marshmallow creme
1 teaspoon Vanilla (cake decorators and
bakeries use clear to make
the icing really white)
1 teaspoon VanOVan (found at a cake
decorator's store)
One half teaspoon Butter flavoring
One half cup Water; about
1 teaspoon Salt; about

From: TILLIE ELIZABETH HORAK thorak@welchlink.welch.jhu.edu

Date: 19 May 1995 20:49:45 0600
I do cake decorating and the recipe I use is as follows (it usually does
have that thin crust that Patty was looking for):

Cream the shortening and flavorings together. Then add the sugar, a little
at a time, until the mixture begins to look like coarse crumbs. Then add
salt water a little at a time until the mixture begins to get smooth and
becomes the consistency of icing.

Cake decorators generally like their icing on the stiff side, but it is a
matter of personal taste. Add the salt water until it is the consistency
you want.

After you ice the cake, and it sits for a couple of hours, it should have
that "microthin" crust your looking for.

As a personal side note, I usually add more liquid vanilla flavoring and
butter flavoring to my icing, because I want the taste, not the terrible
sweetness of some icings. Almond extract can also be used in place of the
vanilla, if you want to try something a little different. If you do use
almond, I'd use less than the vanilla, because it tends to be a stronger
flavoring.

Note: Vanovan is a powdered vanilla flavoring that is used (as far as I
know) only by cake decorators. Every cake decorating store that I have
been in has it in stock. I'm not really sure of the significance of it on
the whole, perhaps Wilton could answer that. I do know that if you add more
than what the recipe calls for, it makes your icing bitter. I have run out
of it before and can certainly tell the difference.

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