A frosting just like the bakeries use on their cakes and there is no refrigeration required--it may be kept for 3 months covered in the refrigerator just bring to room temperature before using. Recipe yields 8 cups of frosting. You will love this!
8 cups (change servings and units)
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Ingredients
2 cups shortening
1/2 cup non-dairy powdered coffee creamer (such as Coffee Mate)
1/2 teaspoon almond extract (can use more to taste)
1/4-1/2 teaspoon vanilla
1 (32 ounce) package confectioners' sugar, sifted
1/2-3/4 cup water
food coloring, use color of choice
Directions
1In a large mixing bowl beat the shortening creamer and extracts.
2Gradually beat in the confectioners sugar.
3Add in enough water (starting with almost 1/2 cup) until frosting reaches desired consistency.
4Add in food coloring until the desired shade is achieved.
Questions about this recipe?
What a great recipe. Foolproof. I went with 6 T dutched cocoa powder, and I lightened the calorie load just a smidge by Splenda for baking (1 c) and nonfat dry milk (1/3 c) for a chunk of the powdered sugar. I also used fat free half and half, and went with half butter, half non-hydrogenated shortening. This went together so quickly in my food processor! I now have a beautiful tub of glossy, smooth, thick frosting which will go perfectly with Graybert's Chocolate Zucchini Cake Chocolate Zucchini Cake. Thanks for posting! — posted Dec 28, 2004 UPDATED: I've now made this a second time and once again it's excellent. I forgot to mention last time that I added 1 T corn syrup in order to achieve a glossy finish. It's so smooth, rich, and creamy, even with fat free milk
