By This recipe is intended to be used with the chocolate-almond wedding cake recipe at right.

Beat 1 cup, or 2 sticks, of butter or margarine, 1 cup shortening and 2 teaspoons vanilla or almond extract in the large bowl of a heavy duty mixer until blended.

Gradually add 7 1/2 cups powdered sugar, alternating with 1/4 cup milk until well blended.

Gradually Beat in 1/4 cup light corn syrup. Beat on high speed until fluffy.

If neccesary, add additional corn syrup, one teaspoon at a time until you get the consistency you like.

This recipe makes about about six cups of frosting.

-Courtesy of foodeditor.com