Buttercream Icing

Servings:

Makes about 3 cups

Cooking Time:

10 minutes

Ingredients:

½ cup solid vegetable shortening
½ cup butter or margarine, softened
1 tsp clear vanilla extract
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tbsp milk
Optional: 2 tbsp light corn syrup

Instructions:

In a large bowl, use an electric mixer and cream the shortening and butter.
Add the vanilla extract.
Gradually add the sugar one cup at a time, beating well on medium speed. Remember to scrape the bottom and sides of the bowl often to get a good mix. The icing will appear dry when the sugar mixes in completely.
Add the milk and beat at medium speed until light and fluffy.
Refrigerate and keep covered with a damp cloth - always rewhip before using.

For thin consistency, for spreading:

Add 2 tbsp of light corn syrup, water or milk

For stiff consistency:

Omit the butter and substitute an additional ½ cup shortening and ½ tsp clear butter flavoring. Add up to 4 tbsp light corn syrup or milk to thin for icing cakes.