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"I went to a restaurant that serves 'breakfast at any time'. So I ordered French Toast during the Renaissance."--Steven Wright

Butter Cream Icing Recipe

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This recipe for Butter Cream Icing is from ROYAL GRAYCE COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1/2 C solid vegetable shortening/Crisco
1/2 C butter/margarine
1 t clear vanilla extract
1 t almond extract
4 C sifted confectioners sugar
2 T milk
Directions:
Directions:
Cream butter and shortening with electric mixer. Add vanilla and almond extracts. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been added, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerate in an airtight container for up to two weeks. When ready to use, set out until you can stir with a spoon and re-whip before icing. Makes 3 cups.

 

 

 

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