Almond Lemon Buttercream icing

by Sarah Gresl
(Calgary, Alberta, Canada)

1/2 cup of butter
1/3 cup of shortening
1/2 tsp. Vanilla
1 package icing sugar
Milk
A few drops of almond extract
1/2 tsp. Lemon rind

Soften about 1/2 a cup of butter. Add 1/3 cup of shortening (Crisco works best) then add 1/2 teaspoon of Vanilla and lemon rind. Then slowly add the icing sugar. When the icing gets too thick, add about ten to twenty drops of milk. Mix as long as possible to make the icing light and fluffy. Finally, add a few drops of almond extract and mix well.