Using solid shortening instead of butter results in a pure white frosting that you can tint any color you like.

　　

Ingredients

3/4 cup solid white vegetable shortening, such as Crisco

　　1 pound confectioners’ sugar

　　Pinch of salt

　　4–5 tablespoons very warm water

　　1 1/2 teaspoons clear vanilla extract (see Note)

　　

Step 1

Using an electric mixer, cream the shortening in a large bowl. Add the sugar gradually, blending well, and beat until fluffy. Beat in the salt, and then add the water by the tablespoon, beating continuously and adding just enough to achieve a smooth, spreadable consistency. Add the vanilla and beat on high until very fluffy. This frosting can be transferred to a pastry bag fitted with decorator tips for decorating cakes.

　　

From Gwen

Step 2

Add food colorings of your choice for decorating cakes and cookies.

　　

Note

Step 3

If you can’t find clear vanilla extract, you can use regular vanilla extract, but your icing won’t be white. The regular extract will add a cream color to the icing.

　　Reprinted with permission from Georgia Cooking in an Oklahoma Kitchen: Recipes from My Family to Yours by Trisha Yearwood with Gwen Yearwood and Beth Yearwood Bernard. Copyright © 2008 by Trisha Yearwood. Published by Crown Publishing Group. All Rights Reserved.Trisha Yearwood is a three-time Grammy-award winning country music star and the author of the bestselling cookbook Georgia Cooking in an Oklahoma Kitchen. She is married to megastar Garth Brooks.