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Peaches-and-Cream Frosting

Peaches-and-Cream Frosting

Make-ahead tip: Store in an airtight container at room temperature up to 2 days.

 

This recipe goes with Garden Bridal Cake, Peaches-and-Cream Wedding Cake

Southern Living JUNE 2008

  • Yield: 6 cups
  • Prep time: 10 Minutes

Ingredients

  • 1 cup butter, softened
  • 1/2 cup shortening
  • 1 (2-pound) package powdered sugar
  • 2/3 to 3/4 cup whipping cream
  • 1/8 teaspoon salt
  • 2 teaspoons clear vanilla extract
  • 1 tablespoon peach liqueur* (optional)

Preparation

1. Beat butter and shortening at medium speed with an electric mixer until creamy. Gradually add powdered sugar, whipping cream, and salt, beating at low speed until blended. Add vanilla extract and, if desired, liqueur; beat at medium speed until smooth. (Prepare Peaches-and-Cream Frosting 1 recipe at a time.)

* 2 teaspoons almond extract may be substituted for liqueur.

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Peaches-and-Cream Frosting Recipe

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