Don't freak out about using Crisco in your frosting, you won't be able to tell it is there (shortening is what most commercial bakeries use to make that fluffy frosting we all love) and, as you can see, it pipes nicely.
.1 cup white Crisco shortening
1 cup butter (room temperature)
6 to 6½ cups of powdered sugar
½ cup whipping cream
2 teaspoons vanilla extract
1 teaspoon almond extract (important)
.1 cup white Crisco shortening
1 cup butter (room temperature)
6 to 6½ cups of powdered sugar
½ cup whipping cream
2 teaspoons vanilla extract
1 teaspoon almond extract (important)
In the large bowl of a stand mixer, whip the shortening and butter together for about 3 minutes on high. Add 6 cups of powdered sugar, the extracts and whipping cream to the butter mixture and whip ON HIGH for about 8 to 10 minutes.
After that amount of time, check the frosting for consistency. Usually, the frosting is perfect, but if your climate is different from my climate, you may want to add an additional ½ cup of powdered sugar.
Once you frost your cake, put it in the fridge to let everything "set". Remove your cake from the fridge about an hour before serving.
NOTE: This frosting works best in a stand mixer, although you can make it with a hand held mixer (it will just take a little extra time).
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