Buttercream Frosting

I put this recipe in AN AMISH COUNTRY CHRISTMAS and WINTER OF WISHES but it bears repeating! I love it because it doesn’t taste like shortening, and it dries firm when you decorate cookies or cake. It also freezes well in a covered container if you have any left over.

1/2 cup milk
1/2 cup softened butter (no substitutes)
1/2 cup shortening
1/2 tsp. salt
1 tsp. vanilla
1 tsp. lemon flavoring
6-8 cups (about a pound) powdered sugar

In a mixing bowl, blend the milk, butter, shortening, and flavorings. Blend in the sugar a cup or two at a time, scraping the bowl, until the frosting is thick and forms peaks.
For colored frosting, use paste coloring to maintain a thickness that will hold its shape during decorating. Makes enough to decorate/frost 6 batches of sugar cookies, or a cake.

Kitchen Hint: I divide my frosting into 4 or 5 plastic containers and color one batch with deep pink, one batch with yellow, one with green, one with sky blue and I leave some white. Use paste colors to keep the frosting firm. Let the decorated cookies dry/set up for several hours before you store or freeze them.

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