French Cream Icing
3/4 cpresto self rising flour
1/4 csweet butter
1/4 cstick margarine
3/4 cgranulated sugar
1 tsppure vanilla extract
How to Make French Cream Icing
- Cook 3/4 cup Presto self rising flour and 1 cup milk over low flame on stove top until thick as cream puff dough.
Let cool in small bowl at room temperature.
When ready to use, remove film that has formed on top of the mixture.
- In mixing bowl place 1/4 c sweet butter, 1/4 c stick margarine and 1/2 c Crisco.
Add flour mixture and blend well.
- Add 3/4 c granulated sugar and vanilla.
Blend on #7 speed (medium high)for 10 to 15 minutes.
- * For mocha icing add 4 Tbsp cocoa to sugar and mix as above.
**Follow directions exactly and use brands specified. Use ingredients directly from refrigerator (butter, margarine, Crisco, etc.)
***To decorate, double the icing recipe and divide out amounts to be colored with Wilton paste colors.