Buttercream Frosting Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 Cups shortening (use all crisco if you would like it to crust and set, all butter for frosting that stays soft; e.g., crisco for cookies and butter for cakes)
1 Tablespoon vanilla extract
1 teaspoon almond extract
8 Cups powdered sugar
1/8 Cup heavy cream (more or less to desired consistency)
food coloring, if desired
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Directions: |
Directions:In the bowl of your mixer beat shortening until smooth and creamy.
Mix in vanilla (and almond extract if using).
Add powdered sugar (1 cup at a time) until combined, then add cream & mix until smooth and spreading consistency. Adjust cream to desired frosting thickness
Add a few drops of color, if desired. |
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Personal
Notes: |
Personal
Notes: This frosting dries soft but firm - okay for stacking (may crush a little). You can let the frosted cookies dry uncovered on the countertop overnight (the frosting acts as a barrier and will keep the cookies soft and fresh.
From Katrina's Kitchen.
*Use clear vanilla in the frosting if you need pure white.
*Half the shortening may be replaced by half butter but it will change the consistency and not dry as firm.
*Use more or less cream (or milk) to reach your desired consistency for piping or spreading.
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