I got this recipe from a friend about 6 years ago. I love it. I did change the flavoring from vanilla to almond & butter flavoring. Everyone loves it!! And, because you don’t use milk, it lasts a lot longer. I have learned a trick to keeping buttercream fresh for several months. Put it in an airtight container & place in the freezer. It will taste the same as fresh when you thaw it!! It’s a great way to keep all of your colored icings for the next time you need it.
- 1 1/2 cup shortening (I use Crisco)
- 1/2 cup or 1 stick margarine or butter (salted or unsalted, makes no difference)
- 1 tsp butter flavoring
- 1 1/2 tsp almond flavoring
- 4 Tbsp water
- 2 lb powdered sugar
Cream shortening & butter or margarine. Add flavoring, water & sugar. Beat until creamy. It’s that simple. You can add any flavoring you like. I’ve used lemon, cheesecake, whatever. To make chocolate buttercream just add cocoa to taste. I use about 4 tablespoons. It depends on your taste.