frosting for fancy cake decorating, butter cream frosting, buttercream.


1/2 c. vegetable shortening
1/2 c. margarine
1 tsp. vanilla or flavoring
4 c. icing sugar
2 Tbsp. milk* (or water)

Cream margarine and shortening. Add vanilla. Gradually add sugar, one cup at a
 time, beating well. Scrape sides of bowl often. Add milk and beat at med. speed
 until light and fluffy. Keep icing covered with a damp cloth until cake is iced, or keep
 in fridge in an airtight bowl for up to 2 weeks. Bring to room temp. and re-whip
 before using. Yield 3 cups. For Chocolate icing: add 3/4 c. cocoa or 3 squares of
 unsweetened choc., melted; add an additional 1 -2 Tbsp. milk. 
Hint: Milk makes the icing "crusty", water will keep the icing soft. You can also
 add 3-4 Tbsp. light corn syrup to make it spreading consistency. Pineapple flavoring is also excellent.

NOTES : For fancy cake decorating!

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