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“This icing is to die for. My friends and I created it for a wedding cake, but is tastes amazing on chocolate cupckes! I find you have to play with the flavour when it comes to adding the macadamia nut butter. Start with the half cup and taste. Slowly increase until you reach the intensity you like. You could defintely change the nut butter to a different nut if you preferred. To make this recipe vegan, leave out the meringue powder.”
READY IN:
15mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Dissolve salt in water.
  2. Cream shortening, vanilla and water in a standup mixer.
  3. Mix the meringue powder into the icing sugar.
  4. Add the sugar to the mixer about a 1/4 cup at a time on medium speed.
  5. Whip icing on high for a minute or so until creamy.
  6. Add the macadamia nut butter and mix on high for another minute or so.

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