Buttercream Frosting

Ingredients:

- 4 cups powdered sugar
- 1/4 cup butter, softened
- 1/4 cup solid vegetable shortening
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract

Directions:

In a small mixing bowl at low speed, beat powered sugar, butter, shortening, milk, vanilla, and almond extract until blended. At medium-high speed, beat until light and fluffy. If desired, beat in food color, a drop at a time. Leftover frosting can be kept covered in the refrigerator for several weeks. Makes about 2-3/4 cups.

How to use Food Coloring

Either liquid or paste colors can be used to tint frostings.

Liquids are widely available and come in basic colors. Follow the charts printed on food color boxes to create other shades or use your own combinations. Brilliant, intense colors cannot always be obtained with liquid colors because the quantity required thins small amounts of frosting too much.

Paste colors are available in specialty stores and through some mail order catalogs. They come in a wide range of colors and produce either pastels or intense hues. You may want to start with a selection of basic colors and gradually build up your collection to include several shades of the same color. Paste colors can also be blended to produce additional colors.

Always start adding small amounts of color to your frosting. Increase the amount until the intensity is close to what you want. Frosting colors will deepen on standing, so be conservative and color the entire amount you will need. It is almost impossible to duplicate a color in a second batch of frosting.