[MAK]

Carolyn’s Buttercream Icing
Carolyn Lawrence - Bridal1@aol.com

2 cups Crisco (I now use Best Choice or Sweetex)
1/3 cup powdered milk mixed with enough hot water to make 1 cup

Add to the milk:
1/2 tsp. salt
1/2 tsp. clear vanilla
1/2 tsp. clear butter flavoring
1/2 tsp. almond
1/2 tsp. Creme Royale or Creme Bouquet (optional)

Blend the milk mixture and the shortening together until smooth.

Sift together 4 pounds powdered sugar + 1/2 cup cornstarch

Add the sifted dry ingredients to the shortening/milk/extract mix...

Beat well for about 15 minutes.


This can be kept out of the refrigerator for around 2 weeks.
I usually use it so fast that I hardly ever get it in the refrigerator unless
I am going out of town for a few days and then it can also be frozen.
The cornstarch helps humidity as well as helping to cut the sweetness.

Play with it and use whatever flavorings you like. For chocolate icing, I just add Hershey's cocoa (any cocoa would work) and some extra hot water. If you want a darker brown color, you can also add brown coloring.

Enjoy!