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LOCATION: Recipes >> Cakes Icing >> Buttercream 09

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Buttercream Icing

1/2 cup solid vegetable shortening (I use butter-flavored Crisco)
1/2 cup margarine or butter
1 teaspoon vanilla extract
4 cups (1 lb.) sifted confectioners sugar
2 tablespoons milk

Cream margarine 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 had
been mixed in, icing will appear dry. Add milk and beat at medium
speed until light and fluffy.

To thin for icing cake, add a small amount of light corn syrup.
(I think that the corn syrup makes it too sickeningly sweet--I thin
it with a little milk with great success.) Can be kept refrigerated
in an airtight container for up to two weeks.

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