A delicious icing, which is quick and easy to make. It's flavoured with both vanilla and almond extracts and is perfect for decorating cakes and biscuits.
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This recipe saved the day! My son is allergic to milk so I need a recipe that doesn't have butter in it. I substituted soy milk for the milk in the recipe and it turned out great. It was easy to tint and piped beautifully. Not too sweet... just perfect. I can't say enough... - 28 Jul 2003 (Review from Allrecipes US | Canada)
Smells like almond, tastes like whipped lard. Upon adding more powdered sugar (almost twice the amount), the lard flavor prevailed as it oiled the roof of my mouth. I absolutely hated it. Sorry. - 06 Feb 2006 (Review from Allrecipes US | Canada)
Tastes great!! I like it because it's not too heavy, it's "whipped", which is just the way I like it. I also like the flavor that the almond extract gives it. I did'nt have butter shortening, so I used 2 sticks of margarine, and I added a little extra confectioners sugar to get it the right consistancy. I also added a little red food coloring to make pink frosting for a valentines day cake. If it isn't beat long enough, it will come out too thin. I almost made that mistake. - 08 Feb 2003 (Review from Allrecipes US | Canada)