Prep 10 mins
Cook 0 mins
I always use this when I decorate cakes and I get many, many compliments on the wonderful taste. It is not that usual shortening-and-sugar-bakery-icing taste. If I am not using it to decorate a cake with, I use my all butter variation: Butter Cream Icing (Buttercream Frosting).
- 1⁄2 cup shortening
- 1⁄2 cup real butter
- 1 1⁄2 teaspoons clear vanilla extract
- 1 dash salt (optional)
- 5 cups confectioners' sugar
- 2 -3 tablespoons milk
- Cream butter and shortening then add vanilla.
- Add sugar a cup at a time beating on medium speed.
- Add milk 1 Tbls. at a time and beat on high until completely blended.
- TIP: To cut the sweetness I usually sprinkle some salt in the vanilla (so it will dissolve) before proceeding with recipe as instructed.
I had to taste this multiple times to be sure , but this icing is perfect! Most decorator icing is just way too sweet. This is perfect. (I used butter flavored Crisco out of necessity)
In an overly ambitious moment of hubris, I offered to make a cake serving 25 people for a baby shower, Mom is a superb baker and decorator and I have assisted her many times but this was my first time striking out on my own. I made a double batch of this one to cover a two layer 10 by 13 cake and had plenty to do a crumb layer, frost the cake and do a fair amount of adornment (the cake had a fruit filling but would have had enough icing for a fill layer.). The icing was a hit in terms of ease and flavor, It was just the right consistency for frosting and piping; soft enough for movement but firm enough to hold body and shape. Taste was also sensational creamy and smooth, buttery and silky. I used half clear vanilla and half bakery essence in mine. Not a thing I could say but thank you for sharing.
This was good icing and simple to make. We found we did need to add in about double the amount of milk called for though. Thanks for the recipe