As promised, I’m posting the icing recipe I used when I sent The Boys some cupcakes awhile back.
The recipe comes from this kid.
Not that sweet, precious kid on the right, but the other one. The one on the left. Though she’s only a few years behind me, she’s the youngest of the grandchildren in my family. Therefore, she is, and always will be, The Kid. She’s an excellent cook.
Here’s what you need to whip it up:
With the mixer, beat the shortening, creamer, and extract.
I don’t have enough patience for ‘gradually,’ which is why I usually have a significant amount of powdered sugar to clean up on the back-end. It’s okay. I count the clean-up energy expenditure as my daily exercise, so it all balances out.
Anyway, once all the sugar’s incorporated, it looks about like this:
Yeah, that’s it.
Scrape the bowl down and check to make sure everything’s copacetic.
Now, you could just eat the icing with a spoon. Or, you could spread the icing onto the cake/cupcakes at this point. I went another route. After I ate a spoonful, of course.
Rustic cupcakes are a social survival tool for me, really.
This icing recipe works for any type of cake or cupcakes. Heck, it probably would even be good on some sugar cookies. I went with regular shortening and creamer and almond extract. However, I couldn’t help but wonder what would happen if I used butter-flavored shortening and/or peppermint-flavored creamer and peppermint extract. Or what about French Vanilla creamer and vanilla extract? Or chocolate flavored creamer and peppermint extract? Or regular creamer and lemon extract? Or regular creamer and rum extract? Or…you get the point…the combinations seems endless. Let me know if you come up with a good one.
Click, print, trim, and go: Whipped Icing
Go ice something,