- 1. WHITE BAKERY FROSTING
- Beat 2 minutes on low speed, 1 minute on high speed.
Ingredients: 6 (crisco .. salt .. sugar .. vanilla ...)
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- 2. BAKERY FROSTING
- Blend all ingredients together except eggs. Add 2 unbeaten egg whites. Beat until fluffy.
Ingredients: 5 (crisco .. salt .. sugar .. vanilla .. whites)
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- 3. BAKERY FROSTING
- Mix Crisco and flour, add sugar and water little at a time. Add more sugar and water using low speed of mixer. Add flavoring.
Ingredients: 5 (crisco .. flour .. salt .. sugar ...)
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- 4. BAKERY FROSTING
- Beat all ingredients except egg whites on high speed for four minutes. Add egg whites and beat four more minutes.
Ingredients: 7 (flour .. milk .. salt .. sugar .. vanilla .. whites ...)
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- 5. BAKERY FROSTING
- Cook milk and flour to thick paste and cool. Cream together Crisco and sugar. Add flour paste and vanilla. Whip.
Ingredients: 5 (crisco .. flour .. milk .. sugar .. vanilla)
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- 6. BAKERY FROSTING
- Blend on medium speed with hand mixer, can add more water by teaspoon if it's too stiff. Can be colored and stored for up to 1 month.
Ingredients: 5 (salt .. sugar .. vanilla ...)
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- 7. BAKERY FROSTING
- Beat 5 minutes with electric mixer. This makes a large amount and keeps soft in refrigerator.
Ingredients: 5 (almond .. crisco .. vanilla .. whites ...)
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- 8. BAKERY FROSTING
- In pan heat until thickened to paste the flour and milk. Cool to lukewarm. Cream shortening, sugar and salt; add paste and 1/2 teaspoon vanilla.
Ingredients: 6 (flour .. milk .. salt .. sugar .. vanilla ...)
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- 9. BAKERY FROSTING
- Combine and beat until very fluffy.
Ingredients: 6 (almond .. crisco .. salt .. sugar .. vanilla .. whites)
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- 10. BAKERY FROSTING
- Beat egg whites stiff; add salt and 1/2 of powdered sugar. Cream shortening with other 1/2 of powdered sugar and almond extract. Combine the two. ...
Ingredients: 5 (extract .. salt .. sugar .. whites ...)
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