Sweet Celebrations Buttercream Less Sugar Food

NOT TOO SWEET BUTTERCREAM

Steps:

• Beat butter and cream cheese until creamy. Slowly add powdered sugar, about 1/2 cup at a time. Add flavorings and enough milk or cream to make the icing the consistency you want.
• Almond extract is very strong: you might want to start with the smaller amount and then add more if you like it.
• This icing should be refrigerated if it will be sitting out for more than a few hours, since it does have cream cheese and milk in it.
• This is enough to frost cookies and a rectangular cake in the pan. If you want to do a layer cake, make a double recipe.

SWEET CELEBRATIONS BUTTERCREAM (LESS SUGAR)

Steps:

• Options: Use salt if using unsalted butter; use almond flavor to add richness; use lemon OR raspberry flavor to cut sweetness. Use meringue powder and/or cornstarch if cake is being displayed in hot weather.
• Mix shortening, butter, margarine and flavors together in electric mixer with paddle attachment (hand mixer is okay, too) until light and smooth.
• Add half the sugar and mix at medium speed until smooth and lump-free.
• Add remaining sugar (and cornstarch, salt and meringue powder, if using) and mix on medium speed 2 minutes, scraping sides at least once. Low speed can be used to reduce air bubbles for smoother icing, but yield will be less. A couple of teaspoons of milk may be added at this point if the icing seems too stiff.
• Use immediately to ice cake or pipe directions, or store at room temperature overnight. Decorated cake may be kept at room temp 48 hours. Icing may also be refrigerated up to 4 weeks or frozen up to 3 months -- thaw to room temperature and stir to use. Look for more recipes and decorating tips from Laurie Clarke at www.sweetcelebrations.us!