The traditional choice for flavor and versatility. Buttercream is softer and more spreadable than most icings. Use for icing cakes, piping borders, writing, flowers, etc. Buttercream can also be prepared with all shortening, resulting in a pure white icing.
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in
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 in, icing will appear dry.
Gradually add milk; beat at medium speed until light and fluffy.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
Keep bowl covered with a damp cloth until ready to use.
If using a hand mixer, beat shortening, butter, if used, and liquid first, then add
sugar, as above. It may be necessary to add additional sugar for the correct