Nana's Creamy Icing

Nana's small version of the recipe she used to make for all those wonderful wedding cakes she made. It does well in the fridge and freezer and she used to keep some on hand all the time to do a birthday cake, cupcakes, etc. so she didn't have to make it up every time she wanted to make something a little special. She always said to use cane powdered sugar rather than sugar beet kind. Her reason was that the cane sugar dissolved well and the sugar beet sugar seemed to have little lumps in it and they would clog her decorating tips. She also used Watkins brand vanilla as she liked a real vanilla. I know Shar's carries this brand in both the brown vanilla and the white vanilla. Good tasting icing and easy to decorate with.

Creamy Icing

1/2 C. Water

3/4 C. Sugar

4 egg whites

10 C. Powdered Sugar

2 2/3 C. Crisco

2 t. Vanilla

In a saucepan combine the water and the sugar and bring to a boil for 1 minute, or until the mixture is clear.

Set aside to cool.

In a mixing bowl (your K5 bowl if you have a KitchenAid) using the wire whip attachment beat the egg white slightly to break them up. Add powdered sugar one cup at a time until you have about 4 cups in the bowl. Now start alternating the cooled sugar water (simple syrup) and powdered sugar into the bowl until all the water and powdered sugar are in. Mixture should be a nice creamy texture.

Add in the Crisco and the Vanilla and beat until light and fluffy. 

Cover with a lid until it is used. Will keep quite a while in the fridge and even longer in the freezer.