BUTTERCREAM ICING RECIPE

Buttercream icing is creamy textured and the best tasting of all the decorating
icings. It is ideal for frosting and filling cakes as well as making borders,
leaves and some flowers.

1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 teaspoon vanilla extract
4 cups sifted confectioners' sugar (approx. 1 lb)
2 tablespoons milk

Cream butter and shortening with electric mixer. Add 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. Add
milk and beat at medium speed 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. Re-whip before using.

Yield: 3 cups

* Add 3-4 tablespoons milk per recipe to thin for icing cakes.