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Butter Cream Icing Recipe

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This recipe for Butter Cream Icing, by , is from The Haynes Family 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!

Contributor:  
Contributor:  
Pam Hilgert

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter (softened)
1/2 cup shortening (solid)
1 lb. confectioner's sugar sifted (about 4 cups) (I don't sift mine!)
1 egg white (unbeaten)
1 tsp. vanilla
2 tsp. milk

Directions:
Directions:
Cream butter and shortening well. Gradually add sugar. Beat til smooth. Add egg white, vanilla and milk. Beat until light and fluffy.

Can be stored up to 2 weeks in fridge.

For chocolate icing - add 1/2 oz. melted chocolate.

Personal Notes:
Personal Notes:
This is the recipe I use for my cut out cookies (like Grandma Benson's). You may think that the egg white is not safe but I have made if for many years and no one has ever gotten sick from it! If you are worried you can buy egg whites in the refrigerator section of the grocery that have been pasteurized.

 

 

 

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