This recipe is in my STRASBURG HERITAGE COOKBOOK and, for me and my husband, is THEE best white icing ever! It’s lactose-free if you use the Crisco and Lactaid milk. I’ve always used vanilla flavoring. We use it on cakes, cupcakes, homemade sugar cookies, and my husband has put it on the Pumpkin Squares!
Servings: One cake, or on cupcakes, etc.Prep Time: 15 min
1/2 cup shortening (butter or Crisco) [I use Crisco]
1 (16-oz.) box 10X sugar
4 tablespoons cake flour [if I don’t have cake flour, I use 2 tablespoons all-purpose flour]
4 tablespooons cream (or milk) [I use 5 tablespoons + 1 teaspoon Lactaid milk]
2 teaspoons flavoring (almond or vanilla)
1 large or 2 small EGG WHITES [I use 2 medium]
Beat all the ingredients except egg whites together at high speed for 4 minutes.
Add egg whites and beat 4 or 5 minutes more minutes.
This may be stored in refrigerator. Bring to room temperature to be able to spread.
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