DAIRY-FREE BUTTERCREAM by auzzi © 2007 Sarah Phillips baking911.com
INGREDIENTS
1/4 cup warm water [up to 1/3]
1 teaspoon fine popcorn salt [recommended but optional]
1 1/2 ts butter flavoring
1 1/2 ts vanilla flavoring
1/2 ts almond flavoring
1 1/2 cup crisco* [up to 2c]
1/2 cup cornstarch
2 lb powdered sugar
* Vegan margarine may be substituted for part of the vegetable shortening.
INSTRUCTIONS
1. Mix the salt and flavorings to warm water and stir to dissolve. Set aside.
2. Blend the cornstarch and crisco [vegetable shortening] until smooth.
3. Add the powdered sugar and the flavored water to the creamed mixture. Beat to a smooth and creamy texture. Adjust powdered sugar and water as you choose.
Notes:
1. Allow to sit about 15 minutes before using. This allows the cornstarch to absorb fully - the icing will firm up while standing - use corn syrup to thin before using.
2. Salt and cornstarch reduces the cloying sweetness.
