How do u make white icing without butter,shortening or tartar?
Shortening is a semisolid fat used in food preparation, especially baked goods, and is so called because it promotes a “short” or crumbly texture (as in shortbread). The term “shortening” can be used more broadly to apply to any fat that is used for baking and which is solid at room temperature, such as butter, lard, or margarine, but as used in recipes it refers to a hydrogenated vegetable oil that is solid at room temperature. Shortening has a higher smoke point than butter and margarine, and it has 100% fat content, compared to about 80% for butter and margarine. WHITE FLUFFY ICING 1 1/2 c. sugar 1/3 c. water 3 tbsp. Karo syrup Dash of salt 3 egg whites Beat egg whites. Boil other ingredients until forms a thread. Beat together.
Crisco is shortening. It is a vegetable based fat, with a lard consistency. You will definitely have to make a whipped icing, classic icings are usually buttercreams made with the ingredients you are trying to avoid. If you can find Rich’s Bettercreme, it is easy and tasty. All you do is whip it with an electric mixer until it forms soft peaks (about 5-7 min). It is what grocery store bakeries usually use on their cakes. The best part is that you can add a box of any flavor pudding mix or stir in oreos, toffee bits etc. to change the flavor. I have heard Sam’s Club sells it, you may have to ask the bakers. I get it from my local grocery store but I have to ask the bakery dept. to get it for me. A quart will make enough to ice 2 round cakes. If you are looking for how to make an icing with ingredients on hand, powdered sugar mixed with a small amount of liquid (water, juice, liquor) will make a glaze that you can drizzle over top. It will be like a glazed donut. Flavored rums are delici
