Buttercream Frosting
(Makes about 3 cups) |
Ingredients:
- 1/2 cup solid vegetable shortening
- 4 cups confectioners’ sugar (approx. 1 lb. sifted )
- 1/2 cup butter or margarine, softened
- 2 tablespoons milk
- 1 teaspoon Vanilla Extract(clear)
Cream the shortening and butter together with electric mixer. Add vanilla Exctrct. Add sugar gradually, with mixer set on medium speed. Scrape in from the sides and bottom of bowl to ensure an even mixture. When all sugar has been mixed in, the mixture will seem dry. Next, add in the milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, store in refrigerator when not in use, can be stored 2 weeks in the refrigerator in an airtight container. Rewhip again before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
