Print Recipe

Butter Cream Decorator Icing

RG

Ingredients

  • 1/2 cup vegetable shortening
  • 1/2 cup margarine
  • 1 teaspoon vanilla extract or flavoring
  • 4 cups confectioners' sugar
  • 2 tablespoons milk* (or water)

Instructions

  1. Cream margarine and shortening.
  2. Add vanilla extract.
  3. Gradually add sugar, one cup at a time, beating well. Scrape sides of bowl often.
  4. Add milk and beat at medium speed until light and fluffy.
  5. Keep icing covered with a damp cloth until cake is iced, or keep in refrigerator in an airtight bowl for up to 2 weeks.
  6. Bring to room temperature and re-whip before using.

Yield: 3 cups

Chocolate Icing: Add 3/4 cup cocoa or 3 squares of unsweetened chocolate, melted; add an additional 1 -2 tablespoons milk.

Hint: Milk makes the icing "crusty"; water will keep the icing soft. You can also add 3-4 tablespoons light corn syrup to make it spreading consistency.

Pineapple flavoring is also excellent.

For fancy cake decorating!



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