icing with shortening recipe
The Best icing with shortening recipe
Icing with shortening is a classic recipe that never fails to impress. I’ve been making it for years, and it’s always a hit with my family and friends.
The key to this recipe is the use of shortening instead of butter, which gives the icing a smooth, creamy texture that’s simply divine. I first discovered this recipe on my grandmother’s old cookbook, and I’ve been perfecting it ever since.
The best part about this recipe is how easy it is to make – just a few simple ingredients and you’re good to go! My kids love helping me in the kitchen, and this recipe is always a fun one to make together.
We like to add a few drops of food coloring to make it extra special. The result is a beautiful, velvety icing that’s perfect for topping cakes, cupcakes, or even just eating straight out of the bowl (no judgment here!)
I’ve also found that using shortening makes the icing much more stable in hot weather, so it’s perfect for outdoor events or picnics. One thing I’ve learned over the years is that using high-quality ingredients really makes all the difference in this recipe – don’t skimp on the shortening or the vanilla extract if you want the best results.
My family and I love making this recipe for special occasions like birthdays or holidays, but it’s also a great one for everyday treats. And let’s be real – who doesn’t love a good excuse to indulge in some delicious icing?!
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Icing with Shortening Recipe
This icing with shortening recipe is perfect for cakes and cookies. It is easy to make and has a smooth texture.
🥘Ingredients
For the Icing
👨🍳Directions
🔧Equipment
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Icing with Shortening Recipe Works
I love serving this icing at family gatherings because everyone loves it so much!
It’s also super easy to reheat if you need to serve it later – just pop it in the microwave for 10-15 seconds until smooth and creamy again.
One thing I’ve found helpful is using small ramekins or containers to store leftover icing in the fridge – that way you can easily scoop out what you need without having to thaw out too much at once.
❓ Frequently Asked Questions About Icing with Shortening
Q: What’s the difference between shortening and butter in icing?
A: Shortening and butter have different melting points, which affects the texture of the icing. Shortening melts at a lower temperature than butter, resulting in a smoother, more stable icing.
Q: Can I use other types of fat in place of shortening?
A: While you can experiment with other fats like coconut oil or avocado oil, they may not provide the same consistency as shortening. If you’re looking for a dairy-free option, you can try using vegan shortening or coconut oil.
Q: How do I know if my icing has too much liquid?
A: If your icing is too thin, you can add more powdered sugar to thicken it up. However, be careful not to add too much powdered sugar at once – start with small increments and mix well after each addition.
Q: Can I make this icing ahead of time?
A: Yes, you can make this icing ahead of time – just store it in an airtight container in the fridge until you’re ready to use it. Be sure to bring the icing to room temperature before using it on your cake or cupcakes.
