Better Bake Better

1 cup unsalted butter

1 ½ cup shortening

8 cups confectioners sugar

2 tbsp hot water

3 ½ tsp vanilla extract

1 tsp almond extract


Place butter and shortening into a large mixing bowl, using a hand or stand mixer, beat on medium until smoothed. Add four cups of confectioners sugar and mix on low, it’s okay if a little puffs out. Add the other four cups while mixing. Now add vanilla and almond extract, with the hot water. Now is the time to add the coloring if desired. Beat until light and fluffy, if too thick add more water, and if too runny add more sugar. Store covered in a refrigerator, keeps up to 1-2 weeks. When chilled, let sit at room temperature for three minutes or until spreadable. 


This frosting is perfect for cupcakes and cookies, or just eating plain. The almond extract almost gives it a slight cherry flavor, it can also be left out and the frosting will taste more vanilla. When mixing with food coloring, the frosting turns super vibrant. It’s fluffy, yet also stiff enough to save a cake that is falling apart! Although, be warned that this is a recommended recipe for those with extreme sweet tooths. 

A few students tasted the frosting, both on its own and paired with a homemade lemon shortbread cookie, you can find the shortbread recipe here. The shortbread recipe is originally vanilla but, if you want lemon shortbreads like the ones served to the testers, just replace the vanilla extract with lemon extract. 


Barbie DeGood, Maddie Sturman, and Lily Roseboom. 

“It’s super sweet, it has a nice texture to it, it tastes a little artificial, like something you get from the store.” – Livia Ubaldo

“It’s good, I can taste the butter, very creamy, it was very good on the shortbread, but I would like it better with sprinkles.” – Barbie DeGood

“It’s definitely sweet, but I feel like it can use a pinch of salt, maybe try it on pretzels.” – Maddie Sturman

“It’s really creamy, it’s really good. I don’t know it just tastes good” – Lily Roseboom

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