Buttercream Icing
By: Andie Mitchell
Published: Thursday, February 11, 2010 - 7:51am

Ingredients




1/2 cup Solid vegetable shortening see * Note
1/2 cup Unsalted butter - (1 stick)
1 teaspoon Vanilla
4 cups Sifted powdered sugar - (1 lb)
2 tablespoons Milk

Preparation

1 * Note: If tinting frosting, use powder form of food coloring, available where cake decorating supplies are sold. For pure white icing, omit the butter and use 1 cup shortening and 1/2 teaspoon butter flavoring (use clear flavoring; some are tinted yellow). 2 Beat together butter and shortening with electric mixer. Add vanilla. Gradually add sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. 3 When all the sugar has been mixed in, icing will appear dry. Add milk; beat at medium speed until light and fluffy. 4 Keep icing covered with a damp cloth and refrigerated until ready to use. Refrigerated in an airtight container, icing may be stored for 2 weeks. Rewhip before using. 5 Yields 3 cups; enough for about 15 or 20 cake squares.