Christmas Cookie Frosting

By kelsa94

This is by far the best recipe I've found for cookie frosting that is piped. A definite keeper!

Ingredients

• 1 cup shortening, such as Crisco (*see notes)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (*nut allergies see notes)
• 2 pound bag powdered sugar
• 1/2 cup heavy cream or whole milk (more if needed to reach desired consistency)
• Food coloring, if desired

Details

Servings -1
Preparation time 15mins
Cooking time 15mins
Adapted from inkatrinaskitchen.com

Preparation

Step 1

In the bowl of your mixer fitted with the paddle attachment, or in a large bowl for use with your handheld electric mixer, place shortening and extracts. Beat until creamy (at least 1 minute).

Begin adding powdered sugar 1 cup at a time.

When the mixture starts to become dry start adding cream a little bit at a time alternating with the powdered sugar.

Beat until creamy. Use more or less cream to reach desired consistency. (I like for it to be smooth enough to pipe through a piping bag, but still a bit more firm than typical store-bought frosting.)

Add food coloring if desired.

Notes:

*Shortening is what makes this frosting "crisp" up. You can swap half for butter but it will melt/fall more quickly and may collapse if cookies are stacked on top of one another. If you swap out for all butter well then you are making Buttercream frosting- perfect for spreading on cakes but not preferred for piping.

*Always ask your doctor when dealing with food allergies. Our family has a peanut allergy so we avoid all nuts. I have safely used IMITATION almond extract with him. This is personal experience only. You can use all vanilla extract if you wish