Buttercream Icing

READY IN: 5mins
YIELD: 6 Cups
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups solid white vegetable shortening
  • 2
    teaspoons vanilla, extract*
  • 7 -8
    tablespoons water or 7 -8 tablespoons milk
  • 1
    kg confectioners' sugar (icing, approx. 8 cups)
  • 2
    tablespoons wilton meringue powder
  • 1
    pinch salt (optional)
  • Chocolate Buttercream
  • 12
    cup cocoa or 6 ounces unsweetened chocolate squares, melted and cooled
  • 4 -6
    tablespoons water
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DIRECTIONS

  • Cream shortening , flavoring & water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
  • Blend an additional minute or so, until creamy. If too hard, add more water a tablespoon at a time until the desired consistency is reached.
  • Makes enough buttercream to frost 36 cupcakes.
  • For the Chocolate Buttercream, add the additional ingredients as the recipe calls for.
  • * Any flavours/extracts may be used to suit your taste.
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