Homemade Butter Cream Icing
1/2 csolid vegetable shorting
1/2 c(or 1 stick) butter or margarine --softened
1 1/2 tspvanilla extract--if wanting different flavor do not add--add other flavor--for whiter version use clear extract
4 c(approx. 1 lb) confectioners' sugar
2 Tbspmilk, any kind will do
2 Tbsplight corn syrup
How to Make Homemade Butter Cream Icing
- In large bowl, cream shortening and butter with electric mixer. Add vanilla or other perfered flavor. 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 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, to thin for icing cakes