This recipe is NOT MEANT TO BE EATEN. Don’t. Ok, you can try it but I’m pretty sure you won’t like it.
1 c. shortening
4 c. powdered sugar
water
Boy, gonna break the bank making this recipe right? Cream the shortening until….creamy. Add 3 tbs. water and mix until incorporated. Gradually add the powdered sugar. Once the sugar is in you can check the consistency, if it’s too thick add another tbs or so of water until it’s the consistency that you want.
I keep this in a sealed container on my shelf, been there since July and it’s still ok to work with. It’s great for using and reusing to practice decorations, on the backs of pans, on cups, plates, lol, whatever 
Those who have taken the Wilton classes will probably recognize this, minus the meringue powder and flavorings.
Hi SC! I want to know more about the cake scraper you’ve always mention. Hope you can send a private message on my facebook. evangeline reyes nacajab or http://www.facebook.com/album.php?aid=37049&id=100000517462152&l=aa96349150. Thanks!
Just sent you the info on facebook
Can you send me the information on the cake scraper, too?
Just send you an email
hello sc. thank you for sharing your caking info with us. am keeping you in my prayers. can you also send me the scraper info via private message on fb as well? facebook.com/anitapicosita
thanks again and God bless!
If you send me an email I can give you the information that way
me@seriouscakes.com
don’t understand the measurement? shortening means what? pls give me information about the cake scraper.
Shortening is a white, solid vegetable fat, in the USA we use it in baking and in frostings. For information about the cake scraper please send me an email, me@seriouscakes.com
Hi SC..tried making this practice cream , but to my dissapoinment it turned out to be a flop for me..to make it into the right consistency I did add water, but still it remained very thick. i stored it in a container like you told, but the next day its back to it very hard form(nd it looks curdled).i tried to take some and tried beating again to make it smooth, and even tried piping with it, but no luck
oil/water comes out first and also with the thick hard icing.PLease help, do i throw the whole lot out or do you have any solution to this? Many thanks
I haven’t had this happen to me yet so I’m not sure how to trouble shoot it. What kind of shortening are you using?
Copha. I think .. maybe its the winter and the hard shortening thats the prob. anyways thanks SC.:)