| 10X POWDERED SUGAR - well sifted | 6# |
| HOT WATER | 12 oz. |
| VANILLA EXTRACT - clear vanilla | 1 oz. |
| HIGH-RATIO SHORTENING | 2# |
| BUTTER - softened | 2# |
| EGG WHITES - pasteurized | 8 oz. |
| CORN SYRUP | 3 oz. |
|
METHOD: 1) Sift powdered sugar until lumpfree. 2) Add hot water and vanilla extract. Mix to a stiff paste - if too stiff, add a little more water. 3) Add butter and high-ratio shortening to the above paste. Using a paddle attachment, cream on 2nd speed until soft and light. Scrape down bowl 2 or 3 times. 4) Remove the paddle and replace with a whip! 5) While whipping slowly add the egg whites. Continue to whip until light and airy. 6) Add the corn syrup. This will give a nice shine to the icing! 7) Optional: add additional water to thin icing if needed!!! |
|
