Wednesday, January 23, 2008

Buttercream Icing

  • 1 cup Crisco shortening (not butter flavor)
  • 1 teaspoon vanilla (clear if you want a pure white)
  • 4 cups sifted confectioners' sugar (Dominos Sugar works best)
  • 2 tablespoons milk (or water)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Slowly add sugar. When all sugar has been mixed in add milk and beat at medium speed until light and and peaks form. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

Makes about 3 cups.

If you need it alittle thinner for piping, just add 1 tablespoon of milk or water.

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