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You can use lard in place of shortening or butter when making cake icing. It may be a good idea to do this when experimenting with taste or when someone has a dairy allergy.
Here is a recipe to try:
1 cup of room temp lard whipped until almost twice its size.
4 cups confectioners sugar added slowly, while whipping at slow to medium speed
1 capful, or 1 tsp of extract of your choice, Vanilla, Peppermint, Lemon, etc.
If your frosting is too thick, add water, a tablespoon at a time, and whip thoroughly in
Oh and take a tip from Emeril Lagasse: Lard rules! It adds more flavor to cooked items.
Here is an icing I've used on layer cakes, that is a bit like whipped cream icing. Substitute lard for the butter, and water for the milk. (Have you tried rice milk)
* 3 tablespoons flour
* 1 cup granulated sugar
* 1 cup butter
* 1 cup milk
* 1 tsp vanilla
Blend flour in a little of the cold milk and then add rest of milk and cook, stirring constantly. Cook flour and milk until very thick. Remove from heat, and cool. Cream sugar, butter and vanilla until very light and fluffy. Add to first mixture. It should have a light texture similar to whipped creme. Frost all four layers and sprinkle with coconut.