Buttercream Icing

Buttercream Icing

1 cup vegetable shortening

1 cup margarine/butter

2 tsp almond extract

8 cups powdered sugar

touch of milk (3-4 Tbsp)

 

Using a mixer, blend the shortening and butter. Add the almond extract. Add powdered sugar one cupful at a time, mixing well. When I get 7 cups added, the icing usually is looking dry. Then I add about 3-4 Tbsp of milk (I use fresh milk, but you can use 18% cream). Add the last cup of sugar then whip on higher speed to make the icing nice and fluffy.

This recipe makes more than what you would need for a regular 2-layer cake mix. Icing can be frozen -- just set in fridge for a day to thaw. You may need to re-whip before using.