Submitted by Joyce Bayer, who writes: “[This] frosting stays soft. Unlike frostings that use powdered sugar and harden down, this doesn’t. It really helps to have a stand mixer, though, because beating it until the sugar is dissolved seems to take forever if you’re standing there holding a mixer.”
- ¾ cup whole milk
- ½ cup vegetable shortening
- ½ cup butter
- 1 cup granulated sugar
- 1 teaspoon Flavoring (such as vanilla, lemon or orange extract, or when putting it on a spice cake, I’ve used allspice)
- 1 egg white
Bring milk to a boil. Set aside until cool. Skim off top.
Cream shortening and butter together. Add sugar slowly, beating constantly. Add flavoring. Beat egg white until stiff. Add to sugar mixture. Beat well. Add cooled milk. Continue beating until all granules are gone. You cannot overbeat this frosting. It will stay soft and fluffy forever.
Rehfwitz Recipes 