I’m a frosting snob. I’ll admit it. I like really good frosting. I have tried making frosting with some food storage ingredients in the past, but I was not daring enough to use all food storage ingredients until now.
In the recipe it just calls for milk. It does not matter if you use instant or non-instant which ever you choose it needs to be reconstituted BEFORE measuring. You are adding it as if it were fresh.
This frosting “sets” a little bit quicker than my regular butter cream recipe. So if you are going to add sprinkles or candy make sure to be quick so your toppings will stick.
When handling this frosting it seems a little more viscous, almost sticky, than traditional butter cream, but when you eat it the consistency is correct.
Food Storage Butter Cream Frosting
¾ cup butter powder plus
1/2 cup shortening powder
¼ cup water
3 cups powdered sugar
2 Tbsp. corn syrup
2 tsp. milk
1 teaspoon almond extract (optional)
Mix butter powder, shortening powder and water with hand mixer until creamy. Gradually add powdered sugar. Beat until smooth. Add corn syrup, extract and milk. Beat until smooth.