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Recipe: Wilton's Butter Cream Icing (make-ahead)

Desserts - Fillings, Frostings
WILTON'S BUTTER CREAM ICING

1/2 cup solid shortening
1/2 cup butter, room temperature
1 teaspoon vanilla extract
1 pound confectioners' sugar (about 4 cups)
2 tablespoons milk

Cream shortening and butter together with electric mixer. Add vanilla.

Gradually add confectioner's 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. Rewhip before using.

Makes 3 cups
Source: Wilton
MsgID: 0223932
Shared by: Betsy at Recipelink.com
Board: All Baking at Recipelink.com
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