Extra Special Buttercream Icing
2 cups solid vegetable shortening
8 cups (2 lbs.) confectioners' sugar
1/2 teaspoon salt
1-2 teaspoons clear vanilla extract or your favorite flavoring
6-8 ounces whipping cream
About 7 1/2 cups.
Cream shortening until fluffy. Add sugar and continue creaming until well-blended. Add salt, flavoring and whipping cream; blend on low speed until moistened. Beat at high speed until icing is fluffy.
Extra-Special Buttercream icing needs to be refrigerated, both after it is made and when it is placed on a cupcake. It will keep 3-5 days in the refrigerator.
*You may substitute 1 cup butter or margarine plus 1 cup solid vegetable shortening to achieve a more buttery taste.
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