Last night I made a gluten free cake for my youngest and you can read that review here. I was going to cheat and use store bought icing, but it had expired 2 years ago. Seriously, two years ago. The youngest has been on a pretty strict diet for the last two years for a fructose malabsorption issue so I’m guessing I had purchased the icing prior to his diagnosis.
But creative things happen when you hit road blocks like that and I think the icing turned out for the best anyway. I used a traditional Buttercream Icing recipe and then added Jello gelatin to give it a strawberry flavor. You can choose any color or flavor of gelatin to fit your occasion.
The youngest loved the icing and so I know I’ll be using it again in the future.
- 1/2 cup shortening
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 2 tablespoons milk
- 1-3 tablespoons Jello mix
- Sift powdered sugar to remove lumps and set aside.
- Beat shortening and butter until smooth and creamy.
- Add vanilla and mix together.
- Add 1 cup of powder sugar at a time making sure to mix thoroughly before adding the next cup of sugar.
- Add milk once the sugar is mixed in.
- Add 1 tablespoon of Jello mix and cream together. Taste. If you want a stronger flavor then add another tablespoon of Jello mix.