I have been trying different recipes to find the best Buttercream icing to decorate with. I wanted a buttercream that would crust (get a little stiff) well but still taste buttery. I have used an icing to decorate with that takes all crisco but I just did not care for the film it seemed to leave in the roof of my mouth. I changed and started using half crisco and half salted butter and the new recipe I have come up with is dreamy good!
It also works well to decorate with. These rose swirls were really easy to do and easy to keep them the same shape and size. This will be my go to icing from now on, If you wish to make these roses I used Wilton Large cake tip 1M
1 C crisco
1 C salted butter, softened
2 t almond extract
2 t vanilla
3/4 C whipping cream
2 lbs powdered sugar
Whip together the crisco and butter until well combined. Add the almond extract and vanilla and mix well. Gradually add about half of the powdered sugar and then half of the whipping cream. Add the remaining powdered sugar and whipping cream. Whip until light and fluffy.