---------- Recipe via Meal-Master (tm) v8.05
       Title: White Buttercream Icing
  Categories: Cheesecakes, Chocolate
       Yield: 12 servings
       1 c  Crisco 3/4 to 1 1/2 c ok
     3/4 ts Clear vanilla
     1/4 ts Clear almond
     1/4 ts Clear butter
       1 pn Salt
     1/2 c  Milk or water; or more
       2 lb Confectioners' sugar
     1/3 c  Cream whip icing base; *
            -see note
   *By Henry & Henry. Only available in Wholesale Bakery
   Supply in 5 gal pail. You might try substituting regular
   marshmallow creme. Does not contain gum------only
   difference. But one reason I use this is to make my
   buttercream roses crust harder. I can handle them better.
   We sell this in smaller quantities in our cake supply shop.
   Other reasons to use it:
   Makes icing softer & more “whipped creamy” tasting.
   ~Takes out a little of the sweet taste too.
   Add in order given: Crisco and flavors in a heavy duty
   mixer on low speed. Add milk or water and confectioners'
   sugar. Mix on medium speed until light and fluffy. Keep
   icing covered at all times. This recipe will cover one cake
   mix and do decorations.
   Keeps unrefrigerated for 2 weeks in reasonably cool room.
   Keeps indefinately in fridge...Yes, made using milk too!
   Milk/Water- makes no difference in taste.
   But <purple> roses made using milk, don't fade to blue.
   ***Hand-held mixer: Don't add all the p.sugar so you won't
   burn up the mixer. When icing is nice & fluffy, THEN add
   the rest of the p.sugar...or enough to get it to spreadable
   consistency. If mixer gets hot <set a timer!>, turn it off
   for 20 minutes to cool it down or its ruined! Chocolate
   Icing: Add Hershey’s Cocoa <no sub> until the buttercream
   icing becomes the nice rich chocolate color you want. If
   you want strong chocolate taste, you must add more cocoa.
   Butter: Of course icing made with butter tastes better. But
   it melts just setting out, so think what it does in the bag
   in your warm hands! Of course, you can substitute butter
   for Crisco <same amounts> or sub. half the Crisco, making
   it half Crisco & half butter. When butter icing is
   requested, I do it & just caution my customers that the
   decorations won't be as perfect. Usually they don't mind.
   Dolores McCann, Hamilton, OH...ICES representative for OH
   Dolores McCann, Prodigy Food & Wine Board