Buttercream Icing

By stherio1

Ingredients

• 1/2 cup solid vegetable shortening
• 1/2 cup butter or margarine*
• 1 teaspoon clear vanilla
• 4 cups sifted confectioner's sugar (aproximately 1 lb)
• 2 tablespoons milk**

Details

Servings 3
Adapted from wilton.com

Preparation

Step 1

Cream butter and shortening with electric mixer. Add vanilla. Graduall add sugar, one cup at a time, beating well on medium speed. Scape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium sped until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refridgerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

*substitue all-vegetable shortening and 1/2 teaspoon wilton no-color butter flavor for pure white icing and stiffer consistency.

**Add 2 tablespoons light corn syrup per recipe to thin for icing cake.