I followed the recipe exactly, with the following additions: 1/4 tsp salt, 1/2 tsp butter extract. The extract didn't change the color; it was still pure white. Personally I liked the almond flavoring -- but I *really* love almond extract. I found this to be of an excellent texture, and like all shortening-based frostings, of superior consistency for piping. This did not make quite enough for 24 heavily piped cupcakes, but did make enough to pipe 27 adequately. (Using skim milk and covering 27 equally, this recipe has 138 calories per serving.) If spreading, you could probably get 36-40 out of it. Thanks for sharing!
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I followed the recipe exactly, with the following additions: 1/4 tsp salt, 1/2 tsp butter...