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Icing, Buttercream Recipe

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This recipe for Icing, Buttercream, by , is from COOKBOOK WORTHY, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
LYNDA TOLAR
Added: Monday, July 20, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1/2 Cup Solid Vegetable Shortening
1/2 Cup (1 Stick) Butter
1 Teaspoon Clear Vanilla Extract
4 Cups Sifted Confectioners' Sugar, (Approximately 1 Pound)
2 Tablespoons Milk

Directions:
Directions:
(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 add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

Personal Notes:
Personal Notes:
Makes 3 cups of icing.

 

 

 

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