GAIL'S BUTTER CREAM FROSTING 
3/4 c. white sugar
1/4 c. powdered sugar
1/2 c. butter
1/2 c. shortening
1 sm. can evaporated milk (about 2/3 c.)
3/4 tsp. vanilla
1/4 tsp. almond extract

Can use 1 teaspoon vanilla instead.

Cream sugar and shortening together with mixer. Beat well. Add milk and flavorings. Beat until no sugar granules are left.

FOR CHOCOLATE: Add 1/2 cup or more cocoa to sugar before beating.

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“BUTTER CREAM FROSTING”

 

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