Buttercream Icing by Craftsy

By RoketJSquerl

Ingredients

• For 4 cups:
• 3/4 cup (144 g) solid vegetable shortening
• 3/4 cup (1 1/2 sticks; 170 g) butter or
• margarine, softened
• 1 1/2 teaspoons (9 mL) Wilton Imitation
• Clear Vanilla Extract
• 6 cups (690 g) sifted confectioners' sugar
• 3 tablespoons (45 mL) milk or water
• Yield: About 4 cups (1,020 g); this recipe can
• be easily doubled
• For 6 cups:
• 1 1/8 cup (216 g) solid vegetable shortening
• 1 1/8 cup (255 g) butter or
• margarine, softened
• 2 1/4 teaspoons (13.5 ml) Wilton Imitation
• Clear Vanilla Extract
• 9 cups (1035 g) sifted confectioners' sugar
• 4 1/2 tablespoons (67.5 mL) milk or water
• Yield: About 6 cups (1,530 g)

Preparation

Step 1

(MEDIUM CONSISTENCY)
In large bowl, beat shortening and butter with electric
mixer until light and fluffy. Beat in vanilla.

Gradually add sugar, one cup at a time, beating well
on medium speed. Scrape sides and bottom of bowl
often. When all sugar has been mixed in, icing will
appear dry.

Gradually add milk; beat at medium speed until light
and fluffy.

Keep bowl covered with a damp cloth until ready to
use.

Refrigerate leftover icing. This icing can be stored for
2 weeks in an airtight container. Bring to room temperature
and beat well before using.

Tips: If using a hand mixer, beat shortening, butter (if
used) and liquid first, then add sugar, as above. It may
be necessary to add additional sugar for the correct
consistency.

For a stiff consistency or to make icing pure white,
substitute an additional ¾ cup (170 g) solid vegetable
shortening for the butter. Add 1 tablespoon Wilton
Meringue Powder (9.2 g) to stabilize icing in warm,
humid weather.

For a slightly less sweet icing, add a pinch of salt to
the recipe. It's best to dissolve the salt in the recipe
liquid before adding.
Substitute heavy whipping cream for the milk or
water for an extra creamy taste.