Butter Cream Decorator Icing

Butter Cream Decorator Icing is for fancy cake decorating!

Yield: 3 cups

Ingredients

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

Instructions

1. Cream butter and shortening.
2. Add vanilla extract.
3. Gradually add sugar, one cup at a time, beating well. Scrape sides of bowl often.
4. Add milk and beat at medium speed until light and fluffy.
5. Keep icing covered with a damp cloth until cake is iced, or keep in refrigerator in an airtight bowl for up to 2 weeks.
6. Bring to room temperature and re-whip before using.

Notes

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

Pineapple flavoring is also excellent.

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