Janis’ Buttercream

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 $19.99