Too Much Perfection?

Yes, this is the real deal. Everyone needs this recipe!

Buttercream Icing:
1/2 cup solid vegetable shortening
1/2 cup butter softened
1 teaspoon vanilla extract
4 cups confectioner's sugar (approximately 1 lb.) sifted
2 Tablespoons milk


Directions
Cream shortening and butter with your mixer.

Add vanilla extract.

Gradually add sugar, one cup at a time, beating well on medium speed.

When all sugar has been mixed in, icing will appear dry.

Add milk and beat at medium speed until light and fluffy.

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 thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.