1 Stick margarine
2/3 c Shortening
1 lb Confectioners' sugar
1 t Vanilla extract
1/2 t Almond extract
Cream margarine and shortening with electric mixer. Add confectioners'
sugar and mix well. Add vanilla and almond extract and continue to
beat for several minutes until almost white. When ready to pipe
through pastry tube, thin slightly with water or milk, added a
tablespoon at a time. Mix in tint, as desired.
Makes 4 cups.
Texturing: Use knife to make swirls, fork to make lines, or pastry bag
with basketweave tip. If desired, pipe rosettes around base of cake
for a finished look. For Easter basket "grass," tint shredded coconut
green with liquid food color mixed with water. Scatter jelly beans
around the basket or decorate with brightly dyed eggs.
