Thursday, January 3, 2008

GRANDMA'S CREAMY ICING

This is a most unusual icing recipe. I've never seen one like it anywhere.

1/2 c. shortening (part margarine for flavor)
3 Tbsp. flour
1/4 tsp. salt
1/2 c. milk
3 c. powdered sugar (sift to remove lumps)
1/2 tsp. vanilla

Melt shortening in saucepan. Remove from heat and blend in flour and salt. Stir milk in slowly. Return to heat and stir constantly until mixture is a thick paste, as if you were making white sauce. Cook for about a minute on low to med. heat. Remove from heat. Stir in powdered sugar and vanilla. Beat until spreading consistency. (I use a whisk so there are no lumps) It will be thin, but goes on smoothly. If it starts to set up before you are done, it can be rewarmed slightly.
After frosting cookies, let them dry a little before storing in an airtight container . I put waxed paper between layers so they do not stick together. After a few hours, the cookies will "mellow" and become soft, which is how we like them!
Frosting can be colored, but it won't be completely white and colors will be a little "off " if margarine is used.
Icing can also be used on 9 x 13 or sheet cakes.


0 comments: