You will LOVE this icing!! The specific ingredients create a special taste.  You will want to keep a little extra in the refrigerator to eat like candy!!!

Please review the hints below before making the frosting.

• 2 pounds confectionery sugar
• 1 cup Crisco
• 2 Tablespoons solid Blue Bonnet Margarine
• 1/8 teaspoon salt
• 1 1/2 teaspoons clear Wilton vanilla flavoring
• 1 1/2 teaspoons clear McCormick vanilla flavoring
• 1 1/2 teaspoons clear Happy Home vanilla flavoring
• 1/8 teaspoon clear Wilton butter flavoring
• 1/3 to 1/2 cup cool water

In a large bowl,  beat on high with an electric mixer Crisco, margarine, salt, flavorings, and 1/3 cup cool water.  Stir in 1 pound of the confectionery sugar.  Beat on high with an electric mixer to cream.  Stir in the other pound of confectionery sugar. If needed add one tablespoon of water at a time to obtain the texture you would like.  Cream on high for about 5 minutes or more until you obtain a fluff, light, whip cream like texture.

Ummm Ummmm Good!!!!!

Hints:

1. If you do not have access the the specific flavors, just use your favorite vanilla flavoring.
2. Yes, different confectionery sugars taste and mix differently. I use Dixie Crystal, WalMart brand, and Domino’s.  Domino’s sugar will require less water than the other two sugars.
3. Use a mixing bowl at least twice as the capacity of your ingredients to prevent icing from flying all over your kitchen.
4. Stir in the confectioner sugar before beating with an electric mixer to prevent your kitchen and yourself being covered with white powdered sugar!
5. The longer you beat with the electric mixer, the better the frosting as it gets lighter and fluffier.
6. Make this frosting up to one week a head of use and store in refrigerator.  This allows the flavors to mellow.
7. To store this frosting, place into a plastic bag with a tight seal or other container.  The trick for storage is to remove as much of the air out to prevent crusting. If using a container with a lid, place a piece of wax paper of plastic wrap over the icing and gently press to remove the air before sealing with a lid or heavy aluminum foil.

ENJOY!

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