Monday, May 28, 2012
Black and White Cupcakes
makes 7 1/2 cups of frosting
20 minutes 20 mins prep
1 cup butter or margarine
1 cup vegetable shortening
2 lbs powdered sugar (8 cups)
1/2 teaspoon salt
1 tablespoon meringue powder (optional)
1 teaspoon vanilla
1 teaspoon almond extract (or coconut extract)
1/2-1 teaspoon clear butter flavoring
4-6 ounces whipping cream
Cream butter and shortening until fluffy.
Add sugar, meringue powder, about half of the cream, and continue creaming until well blended.
Add salt, flavorings and enough whipping cream to make the consistency you need.
Beat at medium speed until icing is fluffy.
You may substitute all shortening for the butter, which will give a pure white icing, but the flavor will not be quite as good.
I used butter and real vanilla and the icing turned out a very pale ivory, which I personally prefer to a stark-white icing.
The meringue powder gives the icing a light crust, but it remains soft underneath.
* I used half n half instead of the whipping cream, I used butter crisco instead of adding butter flavoring and made Black frosting. YUM!