Recipe For Cooking Butter Cream Decorator Icing

Toaster Oven Cakes :: Cake Frosting

Butter Cream Decorator Icing

Posted by CookinMom at recipegoldmine.com May 14, 2001

1/2 c. vegetable shortening
1/2 c. margarine
1 tea. vanilla extract or flavoring or flavoring
4 c. powderedsugar
2 tbsp. milk* (or water)

Cream margarine and shortening. Add vanilla extract or flavoring. Gradually add sugar, one c. at a time, beating well. Scrape sides of bowl often. Add milk and beat at med. 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 c.s.

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

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

Pineapple flavoring is also excellent.

NOTE: For fancy cake decorating!