Instructions: *By Henry & Henry. Only available in Wholesale Bakery Supply in 5 gal pail.

You might try substituting regular marshmallow creme. Does not contain gum-only difference. But one reason I use this is to make my buttercream roses crust harder. I can handle them better. We sell this in smaller quanti ties in our cake supply shop. Other reasons to use it: Makes icing softer & more "whipped creamy" tasting. Takes out a little of the sweet taste too. Add in order given: Crisco and flavors in a heavy duty mixer on low speed. Add milk or water and confectioners sugar. Mix on medium speed until light and fluffy. Keep icing covered at all times. This recipe will cover one cake mix and do decorations. Keeps unrefrigerated for 2 weeks in reasonably cool room. Keeps indefinate ly in fridge...Yes, made using milk too! Milk/Water- makes no difference in taste. But (purple)

roses made using milk, dont fade to blue.
***Hand-held mixer: Dont add all the p.sugar so you wont burn up the mixer. When icing is nice & fluffy, THEN add the rest of the p.sugar...or enough to get it to spreadable consistency. If mixer gets hot (set a timer!), turn it off for 20 minutes to cool it down or its ruined! Chocolate Icing: Add Hersheys Cocoa (no sub) until the buttercream icing becomes the nice rich chocolate color you want. If you want strong chocolate taste, you must add more cocoa. Butter: Of course icing made with butter tastes better. But it melts just setting out, so think what it does in the bag in 9:44 PM your warm hands! Of course, you can substitute butter for Crisco (same amounts) or sub. half the Crisco, making it half Crisco & half butter. When butter icing is requested, I do it & just caution my customers that the decorations wont be as perfect. Usual ly they dont mind. Dolores McCann,

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