Buttercream icing

By emtoothfxr

It's from the Wilton Cake decorating website.

For thin (spreading consistency)-add 2 tbspns light corn syrup, water or milk.

For pure white icing (stiff) omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 tspn no-colo butter flavor. Add up to 4 tbspns lite corn syrup, water or milk to thin for icing cakes.

Ingredients

• 1/2 cup solid vegetable shortening
• 1/2 cup butter softened
• 1 tspn clear vanilla extract
• 4 cups NOT BY WEIGHT,sifted confectioner's sugar ( approx. 1 lb/16OZ package)
• 2 tbspn milk

Details

Servings 2

Preparation

Step 1

In lg. bowl, cream shortening and butter with electric mixer. Add vanilla, Gradually add sugar, one cup at a time, beating well on med. speed. Scrape sides and bottom of bowl often. when all sugar has been mixed in, icing will appear dry. Add milk and beat at med. speed until light and fluffy. keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in regrigerator when not in use. Refrigerate in an airtight container, this icing can be stored 2 wks. Rewhip before using.