BUTTER CREAM FROSTING

BUTTER CREAM FROSTING image

Number Of Ingredients 5

1/2 cup of butter or margine
1/2 cup solid vegetable shortening (Crisco)
1 teaspoon Vanilla Extract (clear vanilla if you can find it)
4 cups sifted confectioner's sugar ( about 1 lb.)
2 tablespoons milk

Steps:

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 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 an airtight container, this icing can be stored 2 weeks. Rewhip before using. This recipe will yield 3 cups of medium-to-stiff consistency icing. Chocolate Buttercream Icing-Prepare Buttercream Icing recipe above. Add 3/4 cup cocoa (or three 1 oz. unsweetened chocolate squares, melted) and an additional 1 to 2 tablespoons of milk. Mix until well blended. Chocolate Mocha Icing-Substitute freshly brewed strong coffee for milk. Darker Chocolate Icing-Add 4 more unsweetened chocolate squares (or 1/4 cup sifted cocoa powder) and 1 more tablespoon of milk to Chocolate Buttercream Icing.