Claudine'S Butter Icing
Claudine's Butter Icing is a rich, creamy frosting with vanilla flavor, perfect for layering cakes. It combines butter, Crisco, and sugar for a smooth, whipped texture.
Ingredients
Instructions
- Mix cornstarch, salt, and milk in a small saucepan.
- Cook until thick, stirring constantly.
- Cool the cooked mixture.
- Cream the sugar, butter, Crisco, and vanilla until well combined.
- Add the cooled cooked mixture to the creamed ingredients.
- Beat until the icing looks like whipped cream and is thickened.
Tips & Substitutions
For a smoother icing, ensure the cooked mixture is completely cool before adding it to the creamed ingredients. If you prefer a sweeter taste, consider using a combination of half granulated sugar and half powdered sugar. You can also substitute the Crisco with additional butter for a richer flavor, but keep in mind that it may affect the texture.
Serving Suggestions
This butter icing is perfect for topping cakes, cupcakes, or even cookies. It pairs beautifully with Swedish Gingerbreads or as a filling for layered desserts. Consider using it to frost a vanilla or chocolate cake for a delightful treat that everyone will enjoy.
Storage & Reheating
Store any leftover butter icing in an airtight container in the refrigerator for up to a week. Before using, let it sit at room temperature to soften, and give it a good stir to restore its creamy texture. If you need to re-whip it, do so gently to avoid overmixing.
Nutrition & Diet Analysis (per serving)
Each serving of Claudine'S Butter Icing contains roughly 802 calories, with 2g protein, 86g carbohydrates, and 33g fat. It is a good source of iron (12% of the Daily Value) and calcium (10% of the Daily Value). Note that it is relatively high in sodium, at 592mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use non-dairy alternatives in this icing?
Yes, you can replace the milk with almond milk or any other non-dairy milk. For the butter, consider using a vegan butter substitute to maintain a similar texture and flavor.
How can I make this icing chocolate-flavored?
To make a chocolate version, simply add 1/2 cup of unsweetened cocoa powder to the creamed mixture before incorporating the cooled cooked mixture. Adjust the sugar to taste, as cocoa can add a bit of bitterness.
Is this icing suitable for warm desserts?
While this butter icing is best served at room temperature, it can be used on warm desserts. Just be aware that the heat may slightly melt the icing, giving it a more glossy finish. It works wonderfully on cakes that are just out of the oven.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).