Light and fluffy, this white frosting is perfect for piling on top of cookies. Flavour however you wish; our favourite is a mixture of vanilla and almond. This frosting stays light and moist and is easy to make.
Ingredients
- 3 cups (340g) confectioners’ sugar
- 8 tablespoons (113g) unsalted butter, softened
- 1/2 cup (92g) vegetable shortening
- 1 teaspoon each vanilla and almond extracts
- 1/8 to 1/4 cup (28g to 57g) water or milk
Instructions
- Using a hand or stand mixer, mix together the sugar, butter, and shortening just until combined.
- With the mixer on medium speed, gradually add the extracts and the desired amount of water or milk. Less liquid will yield a stiffer frosting that will dry slightly and make cookies easier to stack; more will result in a softer, buttercream-like consistency, one that stays soft for several days.
- Beat on high speed until fluffy, 1 to 2 minutes. Remove from the mixer bowl, and use immediately; or store airtight at room temperature, until ready to frost cookies.