ALLEN® SNOW QUEEN ICING BASE

BEST WHEN STORED BELOW 80F WHITE BUTTRCREME ICING: 3 LB SNOW QUEEN 1 LB COLD WATER 1 LB 8 OZ CAKE SHORTENING 9 LB POWDERED SUGAR 8 OZ COLD WATER (VARIABLE) MIX SNOW QUEEN ICING BASE AND WATER TOGETHER FOR 1 MINUTE, THEN ADD SHORTENING AND SUGAR AND MIX UNTIL SMOOTH. ADD THE REMAINING WATER UNTIL YOU REACH THE DESIRED ICING CONSISTENCY. ROLL ICING: 1 LB SNOW QUEEN 14 OZ CORN SYRUP 8 LB POWDERED SUGAR 1 LB 6 OZ WARM WATER MIX SNOW QUEEN ICING BASE AND CORN SYRUP UNTIL SMOOTH. MIX IN POWDERED SUGAR, ADD WATER (ABOUT 110F) SLOWLY AND MIX UNTIL SMOOTH. HOLLAND CREME: 2 LB SNOW QUEEN 2 LB 10 OZ CAKE SHORTENING 1 LB SKIM MILK POWDER 5 LB 4 OZ POWDERED SUGAR 2 LB 10 OZ COLD WATER SCALE SNOW QUEEN ICING BASE, CAKE SHORTENING, SKIM MILK SOLIDS AND ICING SUGAR INTO A 30 QT. MIXING BOWL. USING A WIRE WHIP, MIX FOR 1 MINUTE ON LOW SPEED. ADD HALF OF THE WATER SLOWLY AND MIX FOR 2 MINUTES ON LOW SPEED. ADD BALANCE OF WATER SLOWLY WHILE WHIPPING ON SECOND SPEED. THEN WHIP ON HIGH SPEED FOR 10 MINUTES.