Prep 5 mins
Cook 5 mins
creamy icingg and very delicious!
- 1⁄2 cup vegetable shortening
- 1⁄2 cup butter
- 1 teaspoon vanilla
- 4 cups sifted confectioners' sugar (approximately 1 pound)
- 2 tablespoons milk
- Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep covered with damp cloth until ready for use. Refrigerate when not in use. Keeps for up to 2 weeks in airtight container. Rewhip before using.
- Makes 3 cups.
Very good and very sweet!!! It spreads easily and it's lovely to work with. The recipe made a generous amount. I don't think it has much of a butter flavor at all though. I followed the directions as they were given.
Excellent! I used a spreadable canola oil/butter blend instead of the shortening and butter, and its very easy to work with, colour and decorate with. I used it for a Lightning McQueen molded cake and had leftovers for cupcakes. Thanks for the winner recipe!
I was getting ready to post this recipe, and found this! This is my absolute FAVORITE buttercream icing recipe- none of the other recipes (even with 50+ ratings beat this! It's even better the next day!! Thanks! :)