Almond Buttercream Frosting

By carvalhohm

Ingredients

• 1/2 C. High Ratio Shortening
• 1/2 C. Room Temperature Butter (Salted)
• 1 T. Almond Extract
• 2 TBS. Milk
• 4 Cups of powdered sugar.
• 1 TBS. Meringue Powder (This ingredient will stabilize your buttercream, but in a pinch, you can omit it.)

Details

Servings 3
Adapted from littleladycakes.com

Preparation

Step 1

1. With hand or stand electric mixer, cream together shortening, butter, and almond extract.

2. Sift together sugar and meringue powder.
3. Hand mixer: One cup at a time, slowly mix in newly combined dry ingredients to wet mixture.

*Stand mixer: Add all dry ingredients at once.
Buttercream will look dry.

4. Add milk and beat at medium speed.


*This recipe makes about 2 1/2 to 3 cups of medium consistency buttercream.

Tips:
To achieve a thin consistency for spreading, add an additional 2 tablespoons of milk.
To achieve stiff consistency, omit butter and substitute with 1/2 cup of high ratio shortening and 1/2 teaspoon of butter extract -Or- add more powdered sugar to this recipe.