Buttercream Frosting for Decorating

by Ellie Weightman

1 cup Butter Flavored Crisco OR 1/2 cup regular Crisco and 1/2 cup butter (softened)

2 - 3 T warm water

1/2 tsp vanilla extract

1/2 tsp almond extract (can be substituted)

1/4 tsp rum extract (can be substituted)

4 cups SIFTED confectioners sugar

1 tblsp corn syrup (helps with glide)

Directions:

In a mixing bowl (a stand mixer best) add the crisco/butter and mix until creamy on low speed.

Add the warm water and the desired extracts.  Mix again until well incorporated.

Add the sifted confectioners sugar to the mix, one cup at a time, mixing well with each addition.  Add the corn syrup to help moisten the icing - add more for desired consistency. If using a pastry bag consistency is important for piping.

If you want to color the entire mix, add food coloring.  To make different colors of this one batch, divide the icing and mix your colors in using a spatula - mix well.

Coat the cake with the white icing.  Decorate using pastry bags.  Decorate cupcakes with a pastry bag and a larger star tip.

FYI:  if you want a truly white cake, you must use regular Crisco, no butter and Clear Vanilla extract and omit the almond and rum extracts.  You can add more clear vanilla to make up the difference for losing those two extracts.

For a chocolate flavor, add dutch cocoa powder but mix with hot water first before adding to the mix (a little peppermint added too will be good with the chocolate).