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This is my favorite icing and I use it almost exclusively. When making buttercream I always double the recipe because I use A LOT of icing.
For medium consistency you will need……
1/2 cup (1 stick) butter, softened
1/2 cup solid vegetable shortening
1 tsp. vanilla extract
4 cups sifted confectioners’ sugar
2 tablespoons milk or water
In a large mixer bowl, beat butter and shortening until creamy. Add vanilla. Slowly add sugar one cup at a time, beating well on medium speed. Scrape the sides and bottom of the bowl often. Icing will appear dry after all sugar has been added in. Gradually add milk (or water) and beat on medium speed until icing becomes light and fluffy.
Refrigerate any unused icing in an airtight container, this icing may be stored for up to 2 weeks.
For a thinner spreading icing, add 1-2 tablespoons light corn syrup, water or milk.
This icing can be flavored using flavoring oils to go with any cake flavor or theme. There is such a large variety of flavoring oils the possibilities are amazing! A word of CAUTION, flavoring oils are super strong and will take LESS to flavor than grocery store extracts.
For chocolate buttercream I add cocoa to get the desired chocolate flavor.
I love the elegance from the rosette cake design made using this recipe.
Color and flavor combinations are endless. Have fun with it and remember….
Lets Bake It!