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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 2 |
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This makes a great filling for jelly roll cakes used along with a thin layer of raspberry jam or even as filling for cakes, it also freezes very well. Ingredients:
1 cup margarine or 1 cup butter, softened |
1 cup plain crisco shortening |
4 -5 cups icing sugar (more or less) |
2 tablespoons whipping cream, unwhipped |
2 teaspoons vanilla |
1/2 teaspoon almond extract (optional) |
Directions:
1. In a heavy duty stand mixer fitted with the paddle, cream the margarine or butter and the shortening for 3-4 minutes, until very soft and creamy.
2. Add in the icing sugar, starting with 1 cup; beat until smooth.
3. Add in whipping cream and vanilla; beat until very smooth and fluffy, adding more icing sugar to achieve the desired texture; beat for 4-5 minutes.
4. Use as a filling for cakes, and also fantastic as a filling for jelly roll cakes.
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