Butterscotch Frosting

1. 1

   To make the icing, combine butter and vegetable shortening in a large mixing bowl until creamy. Add butter vanilla bakery emulsion and salt.

2. 2

   Add the confectioner's sugar one cup at a time and incorporate completely after each addition. The icing will appear dry after adding all of the sugar. Add the merengue powder.

3. 3

   Add milk and beat until light and fluffy, about 8 to 10 minutes. Fold in the butterscotch ganache. Scoop into a piping bag affixed with the desired tip and add water as necessary to make the icing easy to pipe.

4. 4

   Note: Because of the milk in the icing, icing should be stored in the refrigerator if not using that day.

* Per serving · 4 servings · Values may vary.

No additional tips available.