Ingredients
Equipment
Method
Instructions
- Fit a stand mixer with the paddle attachment (or use a large bowl and electric hand mixer). Add 8 ounces butter, 2 cups vegetable shortening (preferably Crisco), and 1/4 teaspoon salt to the bowl.
- Beat on low speed for 5 minutes, stopping once or twice to scrape down the bowl and paddle.
- Add 1 teaspoon vanilla extract, 1 teaspoon butter flavoring, and 1/2 teaspoon almond extract. Mix on low until the extracts are well blended and the mixture is uniform, scraping the bowl as needed.
- Turn the mixer off. Add 1 tablespoon meringue powder and half of the 2 pounds confectioners’ sugar (sifted) to the bowl.
- With the mixer on the slowest speed, begin mixing to incorporate the meringue powder and the first half of the sugar.
- Add the remaining confectioners’ sugar 1/2 cup at a time, keeping the mixer on the slowest speed and scraping the bowl between additions, until all the sugar is mixed in.
- Increase the mixer speed to medium and beat the icing for about 5 minutes, until smooth and creamy.
- If the icing is too thick to spread, beat in up to 1 tablespoon milk (optional), a small amount at a time, until you reach the desired consistency.
Notes
Meringue powder and butter flavoring can be found at stores that sell cake decorating supplies.
The recipe can be made without Meringue powder and butter flavoring, but the icing tastes better if you use the butter flavoring. And the icing will hold its shape better with the meringue powder.
I highly recommend sifting your confectioners’ sugar before using. Sifting eliminates those clumps that sometimes form in the confectioners’ sugar. Once you have sifted the confectioners’ sugar, it blends together better than unsifted confectioners’ sugar. If you don’t have a sifter, you can use a regular sieve.
You can make the icing ahead of time before using it. Store it in the refrigerator in an airtight container for up to 3-4 days. Please bring it to room temp and whisk or use an electric mixer to make it soft for spreading.
The recipe can be made without Meringue powder and butter flavoring, but the icing tastes better if you use the butter flavoring. And the icing will hold its shape better with the meringue powder.
I highly recommend sifting your confectioners’ sugar before using. Sifting eliminates those clumps that sometimes form in the confectioners’ sugar. Once you have sifted the confectioners’ sugar, it blends together better than unsifted confectioners’ sugar. If you don’t have a sifter, you can use a regular sieve.
You can make the icing ahead of time before using it. Store it in the refrigerator in an airtight container for up to 3-4 days. Please bring it to room temp and whisk or use an electric mixer to make it soft for spreading.