Candy Cane Buttercream
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 tsp. flavoring or your choice (I love vanilla and almond)
4 cups sifted confectioners' sugar
3 tablespoons milk
1/4 cup crushed candy canes
Cream shortening and butter or margarine with a mixer. Add flavoring then add sugar, one cup at a time, beating well on medium speed. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy (you may need to adjust amount of milk if it still seems to dry). Add in crushed candy canes. Keep bowl covered with a damp cloth until ready to use. Refrigerate any leftovers.
I love to use this recipe for fillings for Chocolate cakes or cupcakes, or icing cupcakes. It is also yummy on sugar cookies. You can try different flavors of cakes or cupcakes, but chocolate is my favorite. Or you can use your leftover candy canes for peppermint bark, see the previous post.
I hope you all had a wonderful Christmas and your New Year is off to a good start :)