Decorative icing is used to pipe borders, designs and lettering onto cakes and other baked goods. The type used by bakeries is usually a thick, fluffy combination of sugar and shortening. Another type of decorative icing uses egg whites instead of shortening to give the frosting volume. It dries very quickly and is best for detail work, such as piping thin outlines. Both types of decorative icing are very easy to make.
Instructions
Icing with Shortening
1. Measure 1/2 cup shortening, 1/2 cup butter, 1/8 teaspoon salt and 1 1/2 teaspoons vanilla into a large mixing bowl. Cream these ingredients together using an electric mixer until the mixture is soft and fluffy.
2. Add 5 cups powdered sugar to the bowl, mixing in 1 cup at a time.
3. Pour in 5 tablespoons of milk and stir to combine. Beat the icing with the electric mixer until it's fluffy.
4. Store the icing in an airtight container. The icing will stay fresh for two to three days in a cool, dry spot or in the refrigerator.
Icing without Shortening
5. Combine 1 1/3 cup sifted powdered sugar, 1/2 teaspoon vanilla and 1 egg white in a large mixing bowl.
6. Beat with an electric mixer on high speed until the mixture turns glossy and stiff peaks form. The icing will resemble whipped cream or meringue.
7. Use the decorative icing immediately, if possible. If you must, cover the bowl with a damp dish towel for no more than three hours. The damp towel will keep some moisture in the icing, but can't keep it from drying out for longer than that length of time.
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