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Most people don’t know this. Crisco was introduced in 1911. Before that, most cooking fats came from animals. Lard. Butter. Beef tallow. They spoiled faster. Varied in quality. And were harder to mass produce consistently. Then Procter & Gamble introduced something different. A shortening made from cottonseed oil. Using a new industrial process called hydrogenation. Liquid oil became solid. Shelf stable. Uniform. Easy to package and ship. Crisco was heavily marketed to American households. Cookb
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Dairy-Free Frosting Recipe 1 Cup Crisco 1 Cup Butter Flavored Crisco 2 Tablespoons Clear Vanilla 2 Teaspoons Butter Flavoring (I like LorAnns Butter Vanilla Emulsion) 2lbs Powdered Sugar 8-10 Tablespoons (about 1/2 cup) Water to thin the frosting down to a pipeable consistency Mix Criscos, Vanilla and Butter Flavoring. Once mixed add powdered sugar and begin mixing again. Slowly add water until you get to a consistency you like. Store in a lidded container for up to a week on the counter or free
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Short videos

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