The Gigi Iam Show

With Darci Warner of Darci Decorates Recipes & Tips:

Regular Size Batch
(Handheld Mixer)

2 cups - Vegetable Shortening
2 pounds - Confectioners Sugar (Powdered)
8 tablespoons - Lukewarm Water *
1-1/2 teaspoons - Flavoring
(Extracts: Vanilla, Almond, Lemon etc.)
Note: If flavor has color, it will add that color to your frosting.

Place Shortening into mixing bowl, add flavoring and lukewarm water. Add about 1/2 pound of sugar and mix stirring together. Slowly add more sugar and mix, repeat this until all sugar has been added. Mix for 2-3 minutes. To prevent air from being whipped in, set this batch aside and make another batch. Once the second batch is mixed, add frosting from the first batch to fill the size of your bowl, then mix for 2-3 minutes. Optional: While adding powdered sugar, add 2 tablespoons of Meringue Powder to help prevent colored frosting from bleeding. To thin your frosting, add 1 teaspoon of water and mix, repeating until it's the consistency you desire.
* Lukewarm - Moderately warm. Not hot water. Too hot and it will break down the shortening and start to crystallize the sugar.

Double Size Batch
(4 or 5 Quart Large Mixer)

4 cups - Vegetable Shortening
4 pounds - Confectioners Sugar (Powdered)
1 cup, 2 teaspoons - Cool Water *
1 tablespoon - Flavoring
(Extracts: Vanilla, Almond, Lemon etc.)
Note: If flavor has color, it will add that color to your frosting.

Place Shortening into mixing bowl, add flavoring and lukewarm water. Add about 1 pound of sugar and mix stirring together. Slowly add more sugar and mix, repeat this until all sugar has been added. Mix for 2-3 minutes. To prevent air from being whipped in, set this batch aside and make another batch. Once the second batch is mixed, add frosting from the first batch to fill the size of your bowl, then mix for 2-3 minutes. Optional: While adding powdered sugar, add 4 tablespoons of Meringue Powder to help prevent colored frosting from bleeding. To thin your frosting, add 1 tablespoon of water and mix, repeating until it's the consistency you desire.
* Cool water is needed because the friction created by a larger mixer will create heat while mixing and will warm up the frosting. If the frosting gets too warm, it will break down the shortening and start to crystallize the sugar.

More of Darci's recipes and tips