Monday, March 11, 2013

Buttercream Frosting

1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 tsp. vanilla extract
4 cups sifted confectioner's sugar
2 Tbsp. milk
  1. Cream butter and shortening with electric mixer.
  2. Add vanilla.
  3. Gradually add sugar one cup at a time., beating well on medium speed.
  4. Scrape sides and bottom of bowl often.
  5. When all sugar has been mixed in, icing will appear dry.
  6. Add milk and beat at medium speed until light and fluffy.
  7. Keep icing covered with a damp cloth until ready to use.

Yield:  3 cups
Refrigerate in an airtight container, can be stored 2 weeks.

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