Christmas Cookie Frosting

From: Katrina's Kitchen

8

serves

cooking time

—

Prehead Oven
Ingredients
  1. 1 Cup shortening
  2. 1 tsp vanilla extract
  3. 1 tsp almond extract
  4. 8 cups powdered sugar
  5. 1/2 cup heavy cream
  6. food coloring
What to do?
In the bowl of your mixer fitted with the paddle attachment, or in a large bowl for use with your handheld electric mixer, place shortening and extracts. Beat until creamy(at least 1 minute)
Add powdered sugar 1 cup at a time
Add cream 2-3 tablespoons at a time, alternating with the powdered sugar
Mix until creamy. Use more or less cream (or whole milk) to reach desired consistency. (I like for it to be smooth enough to pipe through a piping bag, but still a bit more firm than typical store-bought frosting)
Add 2-3 drops of gel food coloring if desired

Notes:
You can replace the almond extract with vanilla or peppermint.
Whole milk or heavy cream will be okay in this recipe
Use more or less cream to reach your desired consistency. For spreading with a knife you may want more cream, for piping in bags you want a firmer frosting so you can use less cream.
If you omit the shortening and decide to use all butter that is okay but the frosting will not crisp up and you will not be able to stack the cookies