Buttercream Icing

Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using. Makes three cups. Also freezes well.

• - 1/2 cup solid vegetable shortening
• - 1/2 cup butter (room temp)
• - 1 teaspoon clear vanilla extract *
• - 4 cups sifted confectioner's sugar (approx 1lb)
• - 2 Tablespoons milk **

• Cream butter and shortening 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. Add colour if desired.
• Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use.

From Wilton, Celebrate with Fondant, 2004

* I use regular vanilla extract, clear is if you want pure white - in which case you would also use all vegetable shortening (no butter) and add 1/2 teaspoon Wilton No-Color Butter Flavor (available at Michael's and Bulk Barn)

** Add 3-4 tablespoons light corn syrup to thin for icing cake smooth