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
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
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