1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 tsp. vanilla extract or flavoring
4 cups (approximately 1 pound) sifted confectioners' sugar
2 tbsp. milk
Cream butter and shortening with electric mixer until light and fluffy. 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 covered with damp cloth until ready to use.
Store frosting in refrigerator. Keeps for up to two weeks in refrigerator in a airtight container. Rewhip before using.
Makes 1 1/2 cups frosting.
Buttercream Icing Variations:
For Pure White Frosting and a Stiffer Consistency:
Omit butter and add 1/2 cup all-vegetable shortening and 1/2 tsp. butter extract, and use clear vanilla extract.
To Thin Icing:
Add 2 tbsp. more milk or corn syrup per recipe.
To Stiffen Icing:
Chill icing or add more confectioners sugar.
For Chocolate Frosting:
Add 3/4 cup unsweetened chocolate or 3 (1 oz.) squares melted unsweetened chocolate plus 2 tbsp. milk per recipe. Mix well.
For Colored Icing:
With a clean eye dropper, add a few drops of food coloring of your choice to white buttercream frosting, being careful not to add too much. Use to frost cake, cookies, cupcakes, etc.
Date: February 27, 2002