Prep 10 mins
Cook 0 mins
Great decorating icing for cakes.
- 1⁄2 cup butter
- 1⁄2 cup shortening
- 4 cups powdered sugar (10X)
- 2 -4 tablespoons milk
- 1 teaspoon vanilla
- Cream butter and shortening, and add vanilla.
- Gradually add powdered sugar.
- Add milk by the TBSP until icing is desired consistency.
- Color with food coloring, or icing dye.
I cut this recipe in half and used it to decorate sugar cookie cut-outs. It made enough to split into four parts and dye each a different color. I put it into decorating bags and decorated 4 dozen cookies with about a 1/2 cup of icing left over. It didn't dry extremely hard, but enough that I can stack the cookies without them sticking.
This is the same recipe recomended by Wilton in their cake decorating classes. I have also used lemon juice instead of Vanilla. Great recipe and thanks for sharing.
This icing tastes delicious and was very easy to use for decorating my cake. It made very nice leaves and roses! I tried using regular tube decorating icing that you can just buy at the grocery store, and it was way too stiff and was really frusterating. This icing was soft enough so that it was really easy to squeeze out but stiff enough to make a sturdy flower. Thank you so much!