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Buttercream Icing Recipe

   
 

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     Buttercream Icing

Category   Desserts - Breads
Sub Category   None

Ingredients
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 tsp vanilla
4 cups sifted confectioner's sugar (about 1 pound)
Milk (or corn syrup, or water) as needed
 

Instructions
Cream butter and shortening with mixer. Add vanilla. Gradually add in 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 bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in airtight container this icing can be stored 2 weeks. Rewhip before using.
Substitute all vegetable shortening for butter and 1/2 tsp each no-color butter & vanilla flavoring for pure white icing and stiffer consistency. Add 2 tbsp light milk (corn syrup or water) per recipe to thin for icing cake.
Serving Suggestions
Yields 3 cups (enough for a 6" (or 1/2 a 12" cake) 4" high).


Originally Submitted
1/12/2008





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