I was reading this recipe for cake icing and was wondering what would happen if I substituted sunflower oil or coconut oil (which is thicker and may better model the texture of the shortening) for vegetable shortening. I don't eat vegetable shortening/margarine/crisco and am looking for a way to adapt this recipe.
4 lb powdered sugar 1 TB cream of tartar 1 1/4 c. of white shortening (crisco ... the sticks are easy to measure) a pinch of salt 1 TB extract of your choice 3/4 to 1c. of water (maybe more depending on humidity)
Put all ingredients except the water into a mixer. Add 3/4 c. water, and slowly add more to make the consistancy of your choice. Mix on low speed 'til mixed, then on #6 or 8 for 6 to 7 minutes. Consistency should be "creamy" -- like cream cheese when soft. Stiff icing should be creamy also.