Tasty Coffee Creamer Buttercream
1-1/2 C. Crisco shortening (or Hi Ratio such as Alpine)
1/2 C. French Vanilla flavored powdered coffee creamer
1/4 C. boiling water
1/4 t. salt
1/4-1/3 C. hot tap water
1 t. vanilla extract (clear)
1/4 t. lemon extract
1/4 t. almond extract
1 t. creme bouquet
2 lbs. confectioner's sugar (aprox. 8 cups)
1/3 C. French Vanilla Cake mix (dry)
Dissolve powdered creamer and salt in 1/4 C. of boiling water.
Cream shortening. Add creamer mixture and extracts and mix well.
Sift confectioner's sugar and cake mix together.
Add sugar mixture a little at a time, alternating with water. (Start with sugar mix. This way you can adjust water needed.)
Mix on low until well blended and creamy.
I often just use 2 t. .of vanilla extract instead additional extracts or creme bouquet.
Also, the flavor of the icing can be varied by using other flavored creamers and/or cake mixes.
You can make chocolate by using plain creamer and adding 1/2 to 2/3 cup of cocoa powder instead of cake mix.
I now make this recipe in my food processor and it comes out perfectly smooth! It will fit in an 11 to 12 cup bowl food processor.
This recipe crusts well and it is the one I use for faux fondant. It can be smoothed with paper towels or I like to use unscented Kleenex tissues. Children and adults like the flavor of this icing. It's quite versatile.