Buttercream Icing
Write a review
  1. 1/2 cup solid vegetable shortening
  2. 1/2 cup (1 stick) butter or margarine (softened)
  3. 1 teaspoon clear vanilla extract
  4. 4 cups sifted confectioners' sugar (approximately 1 lb.)
  5. 2 tablespoons milk
  1. In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
  2. 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.
  3. Gradually add milk; beat at medium speed until light and fluffy.
  4. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
  1. Keep bowl covered with a damp cloth until ready to use.
  2. If using a hand mixer, beat shortening, butter, if used, and liquid first, then add sugar, as above. It may be necessary to add additional sugar for the correct consistency.
  3. Switch things up a bit by adding flavored oils in place of the vanilla.
Shore Cake Supply https://www.shorecakesupply.com/