Tuesday, December 3, 2013

BUTTERCREAM Frosting (Wilton Recipe)

1/2 c. solid vegetable shortening
1/2 c. butter
1 tsp. vanilla
4 c. sifted confectioners' sugar (approx. 1 lb.)
2 tbsp. milk

Cream butter and shortening with electric mixer. Add vanilla. Graduallyadd sugar, 1 cup at a time, beating well on medium speed. Scrape sidesand bottom of bowl often. When all sugar has been mixed in, the icing willappear dry. Add milk and beat at high speed until light and fluffy. Keepicing covered with a damp cloth until ready to use. For best results keep inrefrigerator when not in use. Yield: 3 cups.

**** (missie's notes)i use all shortening and i do not use the butter flavoring,and you can use any flavoring that will go with your cake,such as almond, coconut, lemon, vanilla or any other extracts. 

Also, I suggest using gel or paste food coloring, if you use the liquid kind it
could thin out and not mix with the butter and shortening very well.
(Oil and water dont mix well)


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