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This recipe is perfect for the Frozen Buttercream transfer technique.

ButterCream Icing for Frozen Transfers

Ingredients

  • 1 cup Crisco (Do not use high-ration shortening. You need a stiffer
    consistency)
    3 sticks butter (real butter, good quality)
    2 Tsp flavoring (I use 1 Tsp clear vanilla, 1 Tsp butter flavoring)
    2* pounds powdered sugar, sifted several times (I sift 5 times)

Instructions

    1. Cream the butter and shortening well.

  2. 2. Add the flavoring.
  4. 3. Slowly add the powdered sugar.
  6. 4. Mix on 8-10 speed for approximately 5-10 minutes for a smooth consistency. The length of time depends on the weather/atmosphere at your house.
  8. *Add more sugar if not stiff enough. I live in the High Desert of California with no humidity. I had to add more sugar to this recipe while visiting North Carolina.