frosting for fancy cake decorating, butter cream frosting, buttercream.
BUTTER CREAM DECORATOR ICING
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!