Mmmm, is it icing or frosting? I am sure there is some sort of technical difference, and more than likely I am calling it the wrong one- but, you know either way just what it is, so who cares? Oh! If you came here looking for something to do with used coffee grounds….keep reading. You will love it. First my frosting-errr icing…hmmmm.
Maybe I will just call it fricing. Note: spell-check is mad.
Fricing:(noun): [frI-sing] A word created for creamy sweet substance by ignorant blogger who didn’t want to find the proper definition of both frosting and icing.
There. It’s a word now. I need to call Mr. Webster.
Drum roll, please.
Back to butter cream. Or buttercream. Or fricing.
It’s similar to my other recipe here. But….not exact.
1/2 c salted butter-softened but not too soft. Let’s aim for a “perfect” banana “softness”
1/2 c butter flavor crisco (I know that stuff is unhealthy- sometimes you just have to live a little!)
2 tsp vanilla
1/2 tsp almond extract (use the real stuff)
4 cups shifted powdered sugar
3-4 teaspoons cream (or half and half)
cream together the butter and shortening until they are fluffy, add in the vanilla and almond extracts.
Fold in the sugar and cream slowly by hand, when it is incorporated, return to mixer and continue to beat until fluffy.
I can’t wait to make homemade cream filled cookies with this fricing. Gotta finish the cake first.
Y’all want to see some highlights?
To make them, take 1 c leftover coffee grounds, 1 c flour, 1/2 c salt and enough water to make a dough. Hide little trinkets inside and bake at 150 for 15-17 minutes. Or, set them out in the sun all day. Cool, huh? Have a rock hunt. If I were a guy, I would hide a diamond in one. How cool would that be?! A rock in a rock. So clever.
* the craft “recipes” have been adapted from a DVD called “Kid Concoctions”