|Butter||3⁄4 Cup (12 tbs), softened|
|Shortening||3⁄4 Cup (12 tbs)|
|Powdered sugar||48 Ounce, sifted and divided|
|Almond extract||1 1⁄2 Teaspoon|
|Whipping cream||3⁄4 Cup (12 tbs)|
Cream butter and shortening in a large mixing bowl at medium speed of an electric mixer, gradually add about one-third of sugar.
Cream until light and fluffy.
Add egg white, salt, and almond extract, mix well.
Gradually add remaining sugar and 1/2 cup whipping cream alternately, beginning and ending with sugar, add more whipping cream, if necessary, to make frosting a good piping consistency.
Mix well after each addition.
Continue beating until mixture is fluffy and creamy.