Bakery Icing Recipe

• 1 1/2 c. Shortening
• 2 lb Confectioners sugar
• 2 Tbsp. Marshmallow creme
• 1 tsp Vanilla (cake decorators and bakeries use clear to make the icing really white)
• 1 tsp Van-O-Van (found at a cake decorator's store)
• 1/2 tsp Butter flavoring
• 1/2 c. Water, about
• 1 tsp Salt, about

1. I do cake decorating and the recipe I use is as follows (it usually does have which thin crust which Patty was looking for):
2. Cream the shortening and flavorings together.
3. Then add in the sugar, a little at a time, till the mix begins to look like coarse crumbs.
4. Then add in salt water a little at a time till the mix begins to get smooth and becomes the consistency of icing.
5. Cake decorators generally like their icing on the stiff side, but it is a matter of personal taste.
6. Add in the salt water till it is the consistency you want.
7. After you ice the cake, and it sits for a couple of hrs, it should have which "micro-thin" crust your looking for.
8. As a personal side note, I usually add in more liquid vanilla flavoring and butter flavoring to my icing, because I want the taste, not the terrible sweetness of some icings.
9. Almond extract can also be used in place of the vanilla, if you want to try something a little different.
10. If you do use almond, I'd use less than the vanilla, because it tends to be a stronger flavoring.
11. Note: Van-o-van is a powdered vanilla flavoring which is used (as far as I know) only by cake decorators.
12. Every cake decorating store which I have been in has it in stock.
13. I'm not really sure of the significance of it on the whole, perhaps Wilton could answer which.
14. I do know which if you add in more than what the recipe calls for, it makes your icing bitter.
15. I have run out of it before and can certainly tell the difference.
16. /CAKES

shortening, confectioners sugar, marshmallow creme, vanilla, butter, water, salt

Taken from cookeatshare.com/recipes/bakery-icing-76110 (may not work)