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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Butter cream frosting Recipe

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This recipe for Butter cream frosting is from Leonard's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  


Ingredients

1/2 cup solid vegetable shortening


1/2 cup (1 stick) butter or margarine softened


1 teaspoon clear vanilla extract
Easy-Add clear vanilla extract Add to shopping list clear vanilla extract

4 cups sifted confectioners' sugar (approximately 1 lb.)


2 tablespoons milk
Directions:
Directions:

step 1

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.


Step 2

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.


Step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.


Step 4

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.
Number Of Servings:
Number Of Servings:
3 cups

 

 

 

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