Bakery Icing Recipe

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

* Per serving · 4 servings · Values may vary.