This recipe for Buttercream Icing, by Amber Weyhrich, is from The Haun Family Cookbook,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 cup Butter 1 cup Shortening 2 lbs Confectioners Sugar 1/2 tsp Salt 2 tsp Vanilla 6-8 oz Whipping Cream
Cream butter and shortening until fluffy. Add sugar and continue creaming until well blended. Add salt, vanilla and whipping cream. Blend on low speed until moistened. Beat on high speed until icing is fluffy.
This icing needs to be refrigerated both after it is made and once on the cake.
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