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1/2 c. solid vegetable shortening 1/2 c. butter or margarine* 1 tsp. clear vanilla flavoring 4 c. sifted confectioners sugar (approximately 1 lb.) 2 Tbsp. milk** *Substitute all-vegetable shortening, Wilton Clear vanilla and 1/2 teaspoon butter flavoring for pure white icing and stiffer consistency. **Add 2 more tablespoons milk or corn syrup per recipe thin for icing cake. Add more confectioners sugar or chill icing to stiffen. Cream butter and shortening with electric mixer. Add vanilla. 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. Add milk and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until you're ready to use it. For best results, keep icing bowl in refrigerator when not in use. You can refrigerate icing in a airtight container for 2 weeks. Rewhip before using. Yield: 3 cups. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |