HOME | Kitchen Charts | Food Dictionary | Cook's Corner



You don't have to be "lucky" to experience the personal freedom and financial success you're looking for. We are a team of experienced professionals who have been making money from home for years! Let us show you RISK FREE and with NO HYPE!

Recipe Goldmineon               facebook    

Butter Cream Decorator Icing

Posted by CookinMom at recipegoldmine.com May 14, 2001

1/2 cup vegetable shortening
1/2 cup margarine
1 teaspoon vanilla extract or flavoring
4 cups confectioners' sugar
2 tablespoons milk* (or water)

Cream margarine and shortening. Add vanilla extract. Gradually add sugar, one cup at a time, beating well. Scrape sides of bowl often. Add milk and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until cake is iced, or keep in fridge in an airtight bowl for up to 2 weeks.

Bring to room temperature and re-whip before using.

Yield 3 cups.

For Chocolate icing: add 3/4 cup cocoa or 3 squares of unsweetened chocolate, melted; add an additional 1 -2 tablespoons milk.

Hint: Milk makes the icing "crusty"; water will keep the icing soft. You can also add 3-4 tablespoons light corn syrup to make it spreading consistency.

Pineapple flavoring is also excellent.

NOTE: For fancy cake decorating!