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Buttercream Icing (Decorator's Icing)
This recipe is for use in decorating where you need a stiff frosting.
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes:
About 3 cups of icing.
Step 1
In large bowl, cream shortening and butter with
electric mixer. 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.
Step 2
For best results, keep icing bowl in refrigerator
when not in use. Refrigerated in an airtight
container, this icing can be stored 2 weeks. Rewhip before using.
You can add color to the icing. For this type of
icing it's better to use gel color than food coloring.
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