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CraftyLdy's Birthday-Cake Icing
Originally posted by CraftyLdy in the September 2008 Friendship Flower thread.
1/2 cup solid vegetable shortening
1/2 cup butter or margarine softened
1 teaspoom Clear Vanilla Extract
4 cups confectioner's sugar (approximately 1 lb.) sifted
2 Tablespoons Milk
Makes: Icing makes about 3 cups.
(Medium Consistency)
In large bowl, cream shortening and butter 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.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
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