On Apr 16, 12:05*pm, Damsel in dis Dress >
wrote:
> On Thu, 16 Apr 2009 11:27:03 -0500, Becca > wrote:
> >Damsel in dis Dress wrote:
> >> * * * * * * * * * * * * Exported from MasterCook *
>
> >> * * * * * * * * * * * * * Creamy White Frosting
>
> >Thanks, I am saving this recipe.
>
> It is awesome frosting, despite having a sinister ingredient in it.

Lard isn't sinister, but since lard is generally just as expensive as
butter these days, why not all butter?

> Doesn't matter how hot or humid it is, the frosting stays fresh and
> yummy, and doesn't melt. *Got lots of thumbs up at a Twin Cities
> Cook-Out that happened on or near Barb Schaller's birthday.
>
> >Believe it or not, my mother makes frosting using lard. *She is 80 yrs
> >old, drinks, smokes and is feeling fine (so far).
>
> >2 1/2 tbsp. flour
> >1/2 c. milk
> >1/4 c. lard
> >1/4 c. butter
> >1/2 c. powdered sugar
> >1 tsp. vanilla
>
> >Cook flour and milk until thick; cool. Add remaining ingredients
> >gradually; beat 4 minutes longer. Beat until thick with electric mixer
>
> I've got a similar recipe that my mom made, but she used Crisco. *

Back then, ou mothers didn't know better.

--Bryan, aka Bobo Bonobo http://www.TheBonobos.com