BUTTERCREAM ICING

"Many things can be done with buttercream, from covering the cake to piping borders, flowers and most decorations. It's easy to make and manage. Its consistency can be adjusted by adding a little liquid to thin for writing messages or more confectioners' sugar to stiffen for piping perfectly defined flowers.

For pure white icing and stiffer consistency, substitute all-vegetable shortening and 1/2 teaspoon butter extract for the butter or margarine. Margarine might give icing a softer texture than butter and is less desirable for decorating."

1/2 cup solid vegetable shortening, such as Crisco
1/2 cup (1 stick) butter or margarine
1 teaspoon clear vanilla extract
4 cups (about 1 pound) sifted confectioners' sugar
2 tablespoons milk

Cream the shortening and butter, using an electric mixer. Add the vanilla. Gradually add the confectioners' sugar, 1 cup at a time, beating well on medium speed. Scrape the sides and bottom of the bowl often.

When all the sugar has been mixed in, the icing will appear dry. Add the milk and beat at medium speed until light and fluffy.

Keep the icing covered with a damp cloth until ready to use. Refrigerate leftover icing in an airtight container for as long as 2 weeks. Rewhip before using.

Makes 3 cups
Source: Decorating Cakes: A Reference and Idea Book by The Wilton School, Wilton Industries Inc., 1999