Friday, February 8, 2013

My most favorite yummy icing

I am not an icing lover, if it were up to me I would eat the chocolate cake plain with nothing else.  However if I do need icing I like this recipe.  It is great to use when making cupcakes it is the perfect consistency!

Buttercream Icing
1/2 c vegetable shortening
1/2c butter (softened)
1 tsp vanilla
4 c powdered sugar
2 tb milk

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.
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
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.