- 1 1/2 cups Crisco or hi-ratio shortening

- 1/2 C salted butter

- 1/2 cup corn starch

- 1/3 cup powdered milk mixed with enough water to make 1 cup or 1 C heavy milk

- 1/2 teaspoon clear vanilla extract

- 1/2 teaspoon clear butter extract

- 1/2 teaspoon almond extract

- 1/2 teaspoon Crème Royale or crème bouquet, optional

Viva paper towels

Into the mixer bowl, place the Crisco shortening and cream until fluffy. Add the powdered sugar to the creamed shortening in the mixer bowl and mix. Add 1/2 cup cornstarch and beat well on low for about 15 minutes.

In a small bowl, combine the water and the powdered milk; add the vanilla extract, butter extract, almond extract, and crème royale or crème bouquet, and salt; set aside. Add to the shortening/sugar mixture and combine until well mixed.

This icing needs to be made ahead of time. As it sets up it gets firmer. When ready to use, just re-whip on low and you get a smooth, non-airy buttercream icing. I like this recipe better than Wilton’s buttercream because it tastes less sweet and uses half the amount of Crisco shortening.