i am not at all paranoid about shortening, and given the option would skip
the icing altogether and just chow down cake with warm tea, but i was
thinking the butter might enhance the taste, but on reflection it might not
be sturdy enough to keep the icing in place, Lee
s
"jmcquown" > wrote in message
...
>
> "Storrmmee" > wrote in message
> ...
>> that was going to be the question i forgot, what about unsalted butter
>> for the shortening, sister has fresh raw butter, Lee
>
> This isn't a recipe for pancakes so butter? I don't know. Try it for
> yourselves. It's a 30 year old recipe. Delicious, and I'm not paranoid
> about vegetable shortening.
>
> Jill
>
>
>> "John Kuthe" > wrote in message
>> ...
>> On Dec 4, 6:56 am, "jmcquown" > wrote:
>> ...
>>>
>>> Maple Frosting
>>>
>>> 1/2 c. vegetable shortening
>>> 1/2 tsp. salt
>>> 1/3 c. pure maple syrup
>>> 2 tsp. vanilla extract
>>> 2 Tbs. milk
>>> 3 c. powdered (confectioners) sugar
>>>
>>> Sift the sugar. In large bowl, combine shortening, salt, syrup, vanilla,
>>> and 1 cup of the sugar. Mix well. Beat in remaining sugar and milk
>>> gradually, until smooth and creamy. If too thin, add more sugar. If too
>>> thick, add more milk. Use immediately. Frosts two 8" rounds.
>>>
>>> Jill
>>
>> Sounds wonderful Jill, but I'd sub butter for the "vegetable
>> shortening" in a heartbeat!! Maple frosting that tastes like pancakes
>> with butter and maple syrup!! OMG YUM!!!
>>
>> I'd never drizzle Crisco oil or smear solid Crisco on my pancakes. I'm
>> just sayin'.
>>
>> John Kuthe...
>>
>>
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