Buttercream Icing

1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 teaspoon Clear Vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk

Medium Consistency

1. In large bowl, cream shortening and butter with electric mixer. Add vanilla.
2. Gradually add sugar, one cup at a time, beating well on medium speed.
3. Scrape sides and bottom of bowl often.
4. When all sugar has been mixed in, icing will appear dry.
5. Add milk and beat at medium speed until light and fluffy.
6. Keep bowl covered with a damp cloth until ready to use.
7. For best results, keep icing bowl in refrigerator when not in use.
8. Refrigerated in an airtight container, this icing can be stored 2 weeks.
9. 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.

Vanilla Cupcake & Buttercream

Vanilla Cupcakes:

1/2 cup (113 grams) unsalted butter, room temperature
2/3 cup (130 grams) granulated white sugar
3 large eggs
1 teaspoon pure vanilla extract
Zest of 1 large lemon (optional)
1 1/2 cups (195 grams) all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup (60 ml) milk

For the Cupcakes:
Preheat oven to 350 degrees F (177 degrees C) and lightly butter or line 12 muffin cups with paper liners.

1. Cream the butter and sugar until light and fluffy.
2. Add the eggs, one at a time, beating well after each addition.
3. Beat in the vanilla extract and lemon zest.
4. In a separate bowl whisk together the flour, baking powder, and salt.
5. With the mixer on low speed, alternately add the flour mixture and milk, in three additions, beginning and ending with the flour.
6. Scrape down the sides of the bowl.
7. Evenly fill the muffin cups with the batter and bake for about 18-20 minutes or until nicely browned and a toothpick inserted into a cupcake comes out clean.
8. Remove from oven and place on a wire rack to cool. Once the cupcakes have completely cooled, frost with icing.
9. If you want flat topped cupcakes then slice off the dome of each cupcake, with a sharp knife, before frosting.
10. If you want to pipe the frosting, I like to use a large Wilton 1M closed star decorating tip.

Buttercream Frosting:

2 cups (230 grams) confectioners sugar (icing or powdered sugar), sifted
1/2 cup (113 grams) unsalted butter, room temperature
1 teaspoon pure vanilla extract
2 tablespoons milk or light cream
Assorted food colors (if desired)
Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume.
The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).

For the Frosting:

1. In an electric mixer, or with a hand mixer, cream the butter until smooth and well blended.
2. Add the vanilla extract.
3. With the mixer on low speed, gradually beat in the sugar.
4. Scrape down the sides of the bowl.
5. Add the milk and beat on high speed until frosting is light and fluffy (about 3-4 minutes).
6. Add a little more milk or sugar, if needed.
7. Tint the frosting with desired food color (I use the paste food coloring that is available at cake decorating stores and party stores).

Makes about 12 cupcakes

Read more: http://www.joyofbaking.com/VanillaCupcakes.html