Butterscotch Frosting

• 3/4 cups Unsalted Butter, Room Temperature
• 1/2 cups Vegetable Shortening
• 1 teaspoon Butter Vanilla Bakery Emulsion
• 1/2 teaspoons Salt
• 6 cups Confectioners Sugar
• 1-1/2 Tablespoon Meringue Powder
• 1/4 cups Milk
• 1/2 cups Butterscotch Ganache (See My Recipe Box)
• 1/2 Tablespoons Water (may Need More Or Less Depending On Desired Consistency)

1. To make the icing, combine butter and vegetable shortening in a large mixing bowl until creamy. Add butter vanilla bakery emulsion and salt.
2. Add the confectioner's sugar one cup at a time and incorporate completely after each addition. The icing will appear dry after adding all of the sugar. Add the merengue powder.
3. Add milk and beat until light and fluffy, about 8 to 10 minutes. Fold in the butterscotch ganache. Scoop into a piping bag affixed with the desired tip and add water as necessary to make the icing easy to pipe.
4. Note: Because of the milk in the icing, icing should be stored in the refrigerator if not using that day.

butter, vegetable shortening, butter, salt, confectioners sugar, meringue powder, ubc, butterscotch ganache, water

Taken from tastykitchen.com/recipes/desserts/butterscotch-frosting/ (may not work)