Buttercream Frosting

This is a great frosting recipe for cakes and decorating. It works great and is very yummy too. That way it can look good AND taste great too.

Buttercream Frosting

1/2 cup solid vegetable shortening

1/2 cup butter or margarine

1 teaspoon Clear Vanilla (can get anywhere Wilton products are sold)

4 cups Powdered Sugar (that is approx. 1/2 of the 2 lb. package)

2 tablespoons milk

Cream together butter and shortening with electric mixer (make sure your butter is not hard, the best is to leave it out to warm). Then 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, keep in refrigerator until ready to use. In an airtight container, this icing can be stored up to 2 weeks. Re-whip before using. Makes 3 cups. (This recipe can be found in the Wilton 2008 Yearbook, pg. 114)

I have found when mixing in the coloring it is best to use a spatula and do it by hand, if you use the mixer your icing will be whipped too much and be more the consistency of hard cool whip.