Total Time
10mins
Prep 10 mins
Cook 0 mins

This is a wonderful recipe, taken from the Wilton Cake Decorating pamphlet. I've tweaked it a little. Icing can be used immediately, or refrigerated for up to two weeks (rewhip before using).

Ingredients Nutrition

Directions

  1. Cream butter and shortening with electric mixer.
  2. Add vanilla.
  3. Gradually add sugar, one cup at a time, beating well on medium speed.
  4. Scrape sides and bottom of bowl often.
  5. When all sugar has been mixed in, icing will appear dry.
  6. Add milk and beat at medium until light and fluffy.