- 1/2 cup solid vegetable shortening
- 1/2 cup butter or margarine
- 1 teaspoon Clear Vanilla (see Substition suggestion below)
- 4 cups sifted confectioners' sugar (approx. 1 lb.)
- 2 tablespoons milk**
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 icing covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use.
When refrigerate in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
YIELD: 3 cups
*Substitute all-vegetable shortening and 1/2 teaspoon No-Color Butter Flavor to get a pure white icing and stiffer consistency. This product actually makes a pure white color whereas regular vanilla can make the frosting a yellowish color. This product is used by professional decorators.
**Add 2 tablespoons light corn syrup per recipe to thin for icing cake.
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