Decorator Buttercream - Aka Classroom Buttercream

Easy beginner "buttercream" that holds up well for piped flowers and does not melt easily in your hand or in heat -- ideal for practicing in classes. Just add a little extra milk to thin this down for medium consistency decorating (borders, stars) and a little more for icing cake or writing.

• Ready In: 10 mins
• Yields: 4 cups

Ingredients

• 1  cup vegetable shortening
• 1  teaspoon  clear vanilla extract
• 1⁄2 teaspoon  clear  butter flavoring
• 1⁄2 teaspoon salt (optional)
• 4  cups  sifted confectioners' sugar (approx. 1 lb.)
• 2  tablespoons milk

Directions

1. Cream shortening with salt and flavorings in electric mixer or with hand mixer until smooth and soft.
2. Add half of powdered sugar and the milk, then mix until smooth.
3. Add remaining sugar, scrape down sides, and mix on low speed until combined. If mixture is too stiff add milk 1 teaspoon at a time until desired consistency is reached.
4. Thick consistency icing should be spreadable, not rough or crumbly (if you can roll it into a ball you probably won't be able to squeeze it through a tip!)--when beater is pulled out icing should hold firm pointed peaks which may be a little ragged at the edges; Medium consistency icing should be easy to squeeze and can be pretty loose (you just need it to hold its shape on the top or side of the cake)--when beater is pulled out icing will pull to a smooth point; Thin consistency icing, used for lace, writing or icing the cake, should hold a soft point (sparrow's beak) when beater is pulled.
5. To make lighter, fluffier icing, beat medium consistency icing at medium speed for 2 minutes.
6. Tips from Laurie Clarke - visit www.sweetcelebrations.us for more recipes and helpful decorating hints!