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Saturday, June 18, 2011

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.

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