Tonight we celebrated Katie's birthday. Her husband ordered dinner in from Sabina's on Union Avenue in Saratoga Springs, and Henry and I presented the cake we made together for his mom's birthday. Dinner was great. My daughter Tricia and her fiance Jeff joined us, along with Bill's dad Richard, with "Granny Syd" and Bill's mom Penny. Here are photos from the baking of Katie's cake, and also dinner tonight. I finish up with the recipe for peppermint frosting.
Enjoy!
PEPPERMINT FROSTING
makes enough to frost 2 8" layers with more to spare
1/2 cup butter at room temperature
1/2 cup Crisco shortening
2 teaspoons vanilla extract
1 teaspoon peppermint extract (start with a half teaspoon, add more to taste. Careful not to use too much.)
2 lbs. 10x confectioners sugar
1/2 cup milk, plus more if needed
Cream butter and shortening. Add vanilla extract and beat well. Add half of peppermint extract. Beat again until all is incorporated. Add confectioners sugar alternately with milk, ending with milk. Add more milk if yit needs it, and a few drops more of the extract if you want a stronger peppermint flavor (I prefer subtle). Go slowly, a drop or two at a time, until it's just right.
If the frosting is too thick, add more milk, a tablespoon at a time, until it's of creamy spreading consistency.
