1/2 cup butter or margarine
1 teaspoon Clear Vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk
- In large bowl, cream shortening and butter 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 sugar has been mixed in, icing will appear dry.
- Add milk and beat at medium speed until light and fluffy.
- Keep bowl 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.
- Rewhip before using.
YIELD: Makes about 3 cups.
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 1/2 teaspoon No-Color Butter Flavor.
Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.