Hey everyone, it’s me, Dave, welcome to my recipe site. Today, we’re going to prepare a special dish, coffeemate creamer icing. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Coffeemate Creamer Icing is one of the most well liked of recent trending meals on earth. It’s appreciated by millions every day. It’s simple, it is fast, it tastes yummy. They’re fine and they look fantastic. Coffeemate Creamer Icing is something which I’ve loved my entire life.
To begin with this recipe, we have to first prepare a few ingredients. You can have coffeemate creamer icing using 5 ingredients and 8 steps. Here is how you can achieve it.
The ingredients needed to make Coffeemate Creamer Icing:
- Prepare 1 cup Crisco shortening
- Make ready 1/2 cup to 3/4 cup Coffeemate Creamer (I used Sugar Free Italian Sweet Cream) or any flavor of your choice
- Take 2 tsp pure vanilla extract
- Make ready 2 lb powdered sugar
- Make ready 3 tbsp dark chocolate cocoa powder (optional for chocolate icing)
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Steps to make Coffeemate Creamer Icing:
- Cream shortening and vanilla until smooth and incorporated in a stand mixer or with beaters.
- Add powdered sugar one cup at a time. If the icing is too thick add the creamer a little at a time to a smooth creamy consistency. Make sure you're not mixing it on high because you'll end up with powdered sugar all over the place flying out of the bowl. A low speed is best. (I know, I'm impatient too! Lol)
- Add more creamer for a smoother piping consistency and less for a stiffer consistency.
- Sift the cocoa powder and add to icing if preferred for a chocolate icing.
- This icing is really good for decorating cakes as it holds it shape for piping and has a nice "crust" that even most typical buttercream have. But once you bite into it, it's creamy as ever!
- Feel free to add any kind of flavored creamer you like to this recipe!
- This recipe makes quite a bit and keeps well in the fridge for later use. Makes enough to frost and decorate a double layered 9" cake.
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