Caramel Buttercream Icing
1/3 cup solid vegetable shortening
1/3 cup butter
2/3 cup caramel ice cream topping
4 cups (approx. 1 lb) confectioner's sugar sifted
- Electric mixer
Cream shortening and butter with electric mixer. Add ice cream topping and 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. Add milk and beat at medium speed until light and fluffy.
Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
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