Creamy Whipped Icing
- 1-1/2 Tbs. cornstarch
- Dash of salt
- 3/4 cup milk
- 3/4 cup granulated sugar superfine, such as C&H Baker’s Sugar, works well
- 3/4 cup shortening part butter or margarine
- 1 tsp. vanilla
- In a small saucepan, whisk together the cornstarch, salt and milk. Cook on medium-low heat until smoothly thickened, stirring constantly. Cover and set aside to cool. In a medium mixing bowl with a hand mixer (or a stand mixer and whisk attachment), gradually beat sugar into shortening, creaming until very fluffy (3 to 4 minutes). Gradually add the cooled milk mixture, beating until well-blended. Beat in vanilla. Frosting can be chilled in the refrigerator if it seems too soft to spread.
- Frosts two 8- or 9-inch layers or one 13-by-9-inch cake.
Tip: Make sure you don’t skimp on the whipping time for the shortening and sugar so that the sugar adequately dissolves in the creaming process. Adapted from C&H Sugar “Reading the recipe, it doesn’t sound like it would be good,” my mom says of this frosting recipe. She believes she first made it out of a need to use what she had on hand, or didn’t —powdered sugar. The delicious results were made countless times from then on.
Tried this recipe?Let us know how it was!