Betty crocker icing recipe?

does any one have a recipe for the icing or anything that tastes similiar?





don't tell me to buy it =]





thanksBetty crocker icing recipe?
I'm really sorry to tell you this, but there really is no way you can make the icing at home.. All I can give you is a recipe for some really sweet Creamy Vanilla Frosting:





Here's what you need:





1 1/3 cups milk (low fat is fine)


1/4 cup all purpose flour


1/2 tsp salt


1 1/3 cups sugar


1 1/3 cups butter, softened


2 tsp vanilla extract





Combine milk, flour and salt in medium saucepan with the heat turned off. Whisk until smooth. Cook over medium-high heat, whisking, until mixture thickens and comes to a boil (about 5-7 min.). Boil for 1 minute then remove from heat. Strain into a medium bowl and cover surface with plastic food wrap to prevent a pudding-like “skin” from forming. Cool to room temperature (about 1 1/2 hours).





When flour mixture is cool, beat together sugar, butter and vanilla in large bowl until light and creamy. Adding a dollop at a time, beat in the cooled flour mixture until frosting is creamy and light.Betty crocker icing recipe?
1/2 cup solid vegetable shortening


1/2 cup butter or margarine, softened


1 teaspoon Clear Vanilla Extract


4 cups sifted confectioners' sugar (approx. 1 lb.)


2 tablespoons milk


In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.





YIELD: Makes about 3 cups.





For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.





For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.








NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.