BUTTER CREAM ICING (WILTON’S)

By Vanetta

Ingredients

• 1/2 c. solid vegetable shortening
• 1/2 c. butter or margarine (substitute all-vegetable shortening and 1/2 tsp. Wilton No-Color Butter Flavor for pure
• 1 tsp. clear vanilla white icing and stiffer consistency)
• 4 c. sifted confectioners sugar (about 1#)
• 2 tbsp. milk (add 2 tbsp. light corn syrup recipe to thin for icing cake)

Preparation

Step 1

Cream butter and shortening with mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape side and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium 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. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.