Whipped Topping Recipe

​​16 oz frozen whipped topping*

1 cup ice cold water

1/4 cup powdered sugar

1/4 tsp vanilla


Thaw frozen whiped topping for 5-10 minutes.

Place all ingredients into a mixing bowl.

Whip on high speed for approximately 15-20 minutes until stiff and fluffy.


*Makes approximately 8-10 cups 

Melting Chocolate Wafers

​​Chocolate wafers are made with partially hydrogenated soy, palm, palm kernel, or cottonseed oil. They contain no cocoa solids and do not require tempering.


Microwave Method (1 lb of chocolate wafers)

  1. Place chocolate wafers in a micowave safe bowl and melt for 30 seconds; Stir.

  2. Continue in 30 second intervals until fully melted.

  3. When melted in a microwave, chocolate wafers will retain their shape until stirred.


Double Boiler Method

  1. Heat water in bottom of double boiler. Don't let the water get too hot. If it's too hot for your hand, it's too hot for the chocolate wafers.

  2. Place the top pot (or bowl), with a small amount of chocolate wafers, on top of the pot with hot water. Water should never come in direct contact with chocolate wafers.

  3. Stir until melted; continue adding coating until desired amount is melted.


*Things to Remember*

  • Chocolate wafers are oil-based, so never allow water to come in direct contact with them.

  • Added flavorings must be oli-based. Most extracts are water-based.

  • Working temperature for chocolate wafers is 90-92°F. If coating is too thick within this range, add a small amount of shortening flakes.


Brite White Icing Recipe

​​8 oz Brite White

2 cups Crisco

3/4 cup water

3 lbs powdered sugar

1-2 tsp flavor


In a mixing bowl, cream together the brite white, crisco and water.

Add the powdered sugar, 1 cup at a time, and the flavor and mix for 8-10 minutes.


*Makes approximately 6-8 cups


Marshmallow Fondant 

  • 1 package (16 ounces) white mini marshmallows (use a good quality brand)

  • 2-5 tablespoons water

  • 2 pounds (about 8 cups) sifted confectioners' sugar

  • 1/2 cup solid vegetable shortening

(Makes about 2 pounds marshmallow fondant.)

Step 1

To make marshmallow fondant, place marshmallows and 2 tablespoons of water in a microwave-safe bowl. Microwave 30 seconds on high; stir until mixed well. Continue microwaving 30 seconds more; stir again. Continue until melted (about 2 1/2 minutes).

Step 2

Place 3/4 of the confectioners' sugar on top of the melted marshmallow mixture. Fold sugar into marshmallow mixture. Flavoring can be added at this point if desired. Place solid vegetable shortening in easily accessed bowl so you can reach into it with fingers as you are working. Grease hands and counter GENEROUSLY; turn marshmallow mixture onto counter. Start kneading like you would dough. Continue kneading, adding additional confectioners' sugar and re-greasing hands and counter so the fondant doesn't stick. If the marshmallow fondant is tearing easily, it is too dry; add water (about 1/2 tablespoon at a time) kneading until fondant forms a firm, smooth elastic ball that will stretch without tearing, about 8 minutes.

Step 3

It's best to allow Marshmallow Fondant to sit, double-wrapped, overnight. Prepare the fondant for storing by coating with a thin layer of solid vegetable shortening, wrap in plastic wrap and then place in resealable bag. Squeeze out as much air as possible. Marshmallow Fondant will keep well in refrigerator for several weeks.

Step 4

When not working with fondant, make sure to keep it covered with plastic wrap or in a bag to prevent it from drying out. When ready to use, knead fondant until smooth. Roll out fondant 1/8 in. thick.

Step 5

To color fondant: If you need to tint the entire batch of fondant, add a little icing color to the melted marshmallow mixture before adding confectioners' sugar. For smaller amounts of tinted fondant, add icing color to portions of fondant as needed.

Chocolate Ganache 

  • 8 ounces semisweet chocolate, coarsely chopped

  • 1 cup heavy cream

  • 1 tablespoon unsalted butter, at room temperature

Step 1
Place chocolate in a medium heatproof bowl; set aside.

Step 2

Place cream in a small saucepan over medium heat and bring to a simmer. Pour over chocolate and let stand until chocolate has softened, about 5 minutes.

Step 3

Add butter and stir until smooth. Let cool slightly before using








Royal Icing

  • 2lbs. powdered sugar

  • 1/2 tsp. Cream of Tar Tar

  • 5 large egg whites


Watch the video for full instructions!

Cookie Dough:

  • 1/2 cup (1 stick) butter or margarine, softened

  • 1 cup sugar

  • 1/2 cup sour cream

  • 2 large eggs

  • 1/2 tsp vanilla extract

  • 3 cups all-purpose flour

  • 1-1/2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt


  • 1/4 cup butter or margarine, softened

  • 1/4 cup vegetable shortening

  • 1 tsp vanilla extract

  • 1 Tbsp milk

  • 2 cups powdered (icing) sugar

  • food coloring and rainbow sprinkles (optional)

For the cookies: In a large bowl with an electric hand mixer or in a stand mixer, cream together the butter or margarine and sugar. Mix in sour cream. Add in eggs and vanilla and mix together until fully incorporated. Add in the flour, baking powder, soda and salt. Stir just enough to combine. Do NOT over mix! Roll into golf ball sized balls and place onto an ungreased cookie sheet. Pat down to about 1/2" thick. Bake in a preheated 350*F oven for 8 minutes or just until lightly browned on the bottom. The cookies should not have any color on the top or sides. Immediately remove to a wire rack to cool when done.

For the frosting: In a medium bowl, combine the butter or margarine with the vegetable shortening. Add in vanilla, milk and powdered sugar and stir until you have a smooth frosting. Use food coloring to tint the frosting to the color you wish and prefer. Frost cookies when completely cool and sprinkle with sprinkles on top. Let dry and then store in an airtight container for up to five days. Makes (24) 3" cookies. Enjoy!

Lofthouse Style Sugar Cookies