Serves: 4
Total Calories: 1,073

6 to 7 cups powdered sugar unsifted
3/4 cup vegetable shortening solid
1/2 cup water
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/4 teaspoon salt
food color (optional)
* See note below.
3 cups Basic Buttercream Frosting
1/4 cup unsweetened cocoa
24 drops food colors red
20 drops food colors yellow
* See note below.
1/2 cup Beige Buttercream Frosting
2 teaspoons unsweetened cocoa
* See note below.
1/4 cup Basic Buttercream Frosting
Red food color
* See note below.

* Note: In Making And Baking Gingerbears, there are three color variations given: Beige Buttercream Frosting * In a small bowl, combine frosting, cocoa powder and food colors until well blended. Add water if needed to thin to spreading consistency. Brown Buttercream Frosting * In a small bowl, combine frosting and cocoa powder until well blended. Red Buttercream Frosting * In a small bowl, combine frosting with enough red food color to reach desired color. In a large mixer bowl at low speed, beat 5 cups of the powdered sugar, shortening, water, vanilla, almond extract and salt until well blended. Beat in enough of the remaining powdered sugar until of piping consistency. Tint with food color if desired.

Use for piping flowers, leaves and shells. Frosting does not harden, so do not stack cookies.

Brown Buttercream Frosting: Add 1 tablespoon unsweetened cocoa powder to each 3/4 cup of frosting.

Note: Both the Basic and Brown Buttercream Frostings can be kept covered in the refrigerator for several weeks.

Nutritional Facts:

Serves: 4
Total Calories: 1,073
Calories from Fat: 336

More Recipes from the Cookie Creations Cookbook:
Basic Buttercream Frosting
Chocolate Piping Glaze
Royal Icing