1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
About 2 1/4 cups of icing.
- Electric mixer
- large bowl
- Silicone Spatula
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in 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 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 consistency.
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