Christmas Cookie Frosting

• Gluten free

• Baking & Spices

  • 2 lbs 1 large bag powdered sugar
  • 1 tsp Almond extract
  • 1 Food coloring
  • 1 cup Shortening
  • 1 tsp Vanilla extract

• Dairy

  • 1/2 cup Heavy cream or whole milk

Found on inkatrinaskitchen.com

Description

Ingredients

• 1 Cup shortening, such as Crisco (*see notes)
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract (*nut allergies see notes)
• 1 large bag powdered sugar (2 lbs, about 8 cups)
• 1/2 Cup heavy cream or whole milk (more if needed to reach desired consistency)
• Food coloring, if desired

Directions

• In the bowl of your mixer fitted with the paddle attachment, or in a large bowl for use with your handheld electric mixer, place shortening and extracts. Beat until creamy (at least 1 minute). Begin adding powdered sugar 1 cup at a time. When the mixture starts to become dry start adding cream a little bit at a time alternating with the powdered sugar. Beat until creamy. Use more or less cream to reach desired consistency. (I like for it to be smooth enough to pipe through a piping bag, but still a bit more firm than typical store-bought frosting.) Add food coloring if desired.