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Nancy's ALMOST FAMOUS buttercream Icing
use this recipe for frosting your cake.

This recipe has been shared by Nancy in her classes for decades.  She receives rave reviews with everyone that uses it or samples one of her many treats.

1     cup all vegetable shortening
1/2 cup butter-unsalted and softened
1/2 cup Crisco, Butter Flavored Shortening
Cream shortenings together until light and somewhat fluffy
1     2-pound bag powdered sugar (confectioners sugar)
1     teaspoon unflavored popcorn salt
1     teaspoon good quality clear flavoring
1/2 cup PLUS 2 tablespoons half and half or whipping cream (hot)
Beat on medium speed of mixer until light and fluffy about 4-5 minutes

Important notes:
  • The shortenings job is to control the workability of the frosting so
             be sure to use a good quality all vegetable shortening.  I like to use Walmart              or Aldi's shortening. 
  • There are many different kinds of powdered sugar and each one will give your frosting a different texture and taste. You may have to experiment until you find the right one for your tastebuds.  I prefer Walmart or Aldi's brands.
  • You can use regular table salt if  popcorn salt is not available to you but be sure and melt the table salt in the hot cream before adding to other ingredients. This will help stabalize coloring if adding to your frosting.
  • Flavoring is very important for a superb flavor of frosting.   Be sure to use a clear flavoring, in otherwords a flavoring that has no color to it.  Also, use a good brand.  Brown color flavorings will make your frosting appear dingy or dirty.
  • This frosting should be refrigerated or can be frozen for a longer shelf life but must be warmed to room temperature prior to frosting your cake.  If frosting is too cold your cake will be tricky to frost.
  • Chilling your cake for a day or two prior to frosting will make the process much easier.
  • This recipe also works well for borders on your cake as well as for leaves.