Cannon's Two-bowl Icingcakes 1 tablespoon meringue powder 1/2 cup water 3/4 cup granulated sugar In first bowl, beat meringue powder and water together until fluffy. Then add the granulated sugar. Beat together til well blended. In a second bowl, cream together: 1 lb Crisco or Alpine shortening 2 lb Confectioner's sugar 2 T flavoring 1 T water (optional) Pinch of salt (optional) Slowly add the first bowl to the second bowl, make sure to scrape the bowl often. Never needs refrigerated. Source: newsletter Jan '90 and Cannons Dolores, Ohio 04/29 07:24 pm |
