Damsel in dis 2008-02-13 01:03:35
This is wonderful stuff. Tastes like whipping cream to me, but it
stands up to the worst heat and humidity. I have witnesses. Crash and
I brought a birthday cake for Barb Schaller to a Minneapolis cook-in,
and it was yummy and invincible. If you’re baking a cake for
Independence Day, this might be a good frosting to use on it.
* Exported from MasterCook *
Creamy White Frosting
Recipe By :Gail Wallen
Serving Size : 18 Preparation Time :0:20
Categories : Cakes and Frostings Signature Dishes
Amount Measure Ingredient — Preparation Method
——– ———— ——————————–
1/2 cup butter
1/2 cup shortening
1 cup sugar
1 egg white — beaten foamy*
2/3 cup skim milk — lukewarm
1 teaspoon vanilla
1. With electric mixer, cream together the butter, shortening, and
2. Add egg white and beat well.
3. Add milk and vanilla, and beat for 10 minutes.
“This luscious frosting tastes like whipped cream!”
– – – – – – – – – – – – – – – – – –
Per Serving (excluding unknown items): 143 Calories; 11g Fat (66.6%
calories from fat); 1g Protein; 12g Carbohydrate; 0g Dietary Fiber;
14mg Cholesterol; 60mg Sodium. Exchanges: 0 Lean Meat; 0 Non-Fat Milk;
2 Fat; 1/2 Other Carbohydrates.
NOTES : Stands up well to heat and humidity.
For just us, I use a real egg white. For others, I use powdered egg
white that I buy here:
Frosts: 2 – 9″ layers or 1 -13×9″ oblong
Wayne boatwrig 2008-02-13 06:24:57
Oh pshaw, on Sat 01 Jul 2006 03:19:21a, Damsel in dis Dress meant to say…
LOL! When I read the subject, I read it as “…Won’t melt in your mouth!”
It’s a great frosting, and I’ve made it quite a few times. I can’t recall if
it was from you or Barb posting it before, not that it matters.
David loves the texture of it.
Wayne Boatwright @ @