Janis’ Buttercream Icing yield 6 cups thin
For best results use:¾ cup (6 oz) salted, real butter 1¼ cups (10 oz) Hi Ratio Icing Shortening 1 ½ tsp pure vanilla extract ¼ tsp almond emulsion (can use 1/2 tsp extract in place of emulsion)
Cream together well, then add–2 lbs C&H powdered sugar ~3-4 Tbsp water–temperature dependent
Use less water for medium consistency.
Use very little or no water for stiff.
Keeps for 3-4 days at room temperature or up to 2 weeks refrigerated, can freeze.
For your convenience, you can now purchase this icing.
3 lbs $17.99