Cake icing help!! ? plzz answerrr?

Question

hii

I'm trying to make a cake for someones birthday but I'm having trouble with the icing :(

here is the cake I'm trying to make :

http://jas.familyfun.go.com/recipefinder/display?id=50107

as you can see I need to make some coloured icing to go on the butterfly's wings . I've been looking at some recipes to make icing from scratch but they all say to add something called shortening?? What is it and can I substiute anything else for it???

Or do you have a recipe to make coloured icing like on that cake that I can use??

10 points to most imformative answer

plz help!!!

xxxx

Answer 1

Here is the recipe:

Ingredients:

1 ½ cups of Crisco

2 Tablespoons imitation vanilla extract put in cup,

then add milk to equal 1/2 cup total.

2 pounds of powdered sugar

Directions:

Place the Crisco in a mixer bowl. Add the milk and vanilla mixture and just a little of the powdered sugar.

Begin mixing and mix on low speed while you gradually add the rest of the powdered sugar.

Next, mix on the highest setting for 7 minutes. After approximately 3 1/2 minutes, stop to scrape the sides and bottom of the bowl. Continue to mix for another 3 1/2 minutes. Be sure to mix for the full 7 minutes.

Now here is an extra hint for you to make sure you get the desired color of the icing that you want:

If you want white icing, use white Crisco and add ½ teaspoon butter flavoring or oil to the recipe before mixing it. You should also use clear vanilla extract in the above icing recipe.

If you want a cream colored icing, you can use butter flavored Crisco and you will not need to add the butter flavoring. You can also use regular imitation vanilla extract in the above icing recipe.

Answer 2

from: wikianswers, http://askville.amazon.com/ and allrecipes.com

Options include: Lard, Oils, Butter, Margarine, and in some cases, Mayonaise (breads and cakes only)...

Shortening is used in a number of different jobs, and the substitutes depend on the job.

The primary use of shortening is to "shorten" pie doughs, biscuits, and other pastries, which makes them flaky. For that you can substitute butter or lard, or even vegetable oil. The recipes usually have to be adapted somewhat to compensate for the different melting properties (and, in the case of butter, water content) of the substitute.

Shortening is also used as a lubricant, to grease pans. For that, a baking spray like Pam or vegetable oil will do.

Shortening is often used commercially for deep-frying, because it has a high tolerance for heat without breaking down. You can substitute vegetable oil (which breaks down more easily and will have to be replaced more often) or peanut oil (which has a very high tolerance for heat, but is more expensive and has a slight peanutty taste, as well as sometimes provoking allergies).

orrrrr accdg to allrecipes.com

You can substitute 1 cup of butter or 1 cup of margarine minus 1/2 teaspoon of salt for 1 cup of shortening.

Answer 3

shortening is a solid kind of fat.  I don't know how to explain it, but at the store look in the baking section and you want to look for it in a big can.  Crisco is the kind my mother used years ago. She would fry chicken with it.  Any grocery should carry it.

Answer 4

The people here are right and shortening is Crisco.  You can use that or use 1/2 butter and 1/2 crisco.  If you are new to baking I suggest buying a can of white(vanilla) frosting and just add some food colouring to it (buy the paste kind sold at craft stores) and save yourself a lot of work.

Answer 5

I NEVER make homemade icing anymore--it's too much trouble EXCEPT for this little 'drizzle' type icing:

Get about a cup or whatever of confectioners sugar & just add a couple teaspoons of milk & stir vigorously; Add more drops of milk while stirring until you get the consistancy you want; then add food coloring by drops & stir until you get the color you want.

Otherwise I'd buy a can of ready frosting in white, then stir in drops of food coloring to colored frosting.

Answer 6

Shortening is Crisco. You can substitute real butter. Use Wilton gel paste colors for the brightest colors.

Answer 7

1/2 cup solid vegetable shortening  ( use Crisco)

1/2 cup butter or margarine softened

1 teaspoon Clear Vanilla Extract

4 cups confectioner's sugar (approximately 1 lb.) sifted

2 Tablespoons Milk

Makes: Icing serves about 3 cups.



1.In large bowl, cream shortening and butter with electric mixer.

2.Add vanilla.

3.Gradually add sugar, one cup at a time, beating well on medium speed.

4.Scrape sides and bottom of bowl often.

5.When all sugar has been mixed in, icing will appear dry.

6.Add milk and beat at medium speed until light and fluffy.

7.Keep bowl covered with a damp cloth until ready to use.

8.For best results, keep icing bowl in refrigerator when not in use.

9.Refrigerated in an airtight container, this icing can be stored 2 weeks.

10.Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Use food coloring to make the different colors.