Buttercream Icing

Buttercream icing has a thick but creamy texture and has good taste that makes it ideal for decorating, It can be refrigerated in an airtight container for up to a week. Just rewhip to restore its proper texture.

Recipe yields: 3½ cups

• ½ cup softened butter or margarine
• ½ cup solid vegetable shortening
• 1½ teaspoons vanilla

IN A LARGE MIXING BOWL:

• 5 cups sifted confectioners sugar (there are 4 cups to a pound)
• 3 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 the sugar has been mixed in, icing will appear dry. Add milk and beat, at medium speed two or three minutes. Keep icing covered with a damp cloth, until you're ready to decorate. For best results, keep icing bowl in refrigerator when not using.

NOTE: To frost a cake, add 2 extra Tablespoons of milk to make the icing creamier and easier to spread.