This is Wilton's buttercream frosting recipe. It tastes really good and it is perfect to use for decorating cakes or cupcakes. I always use Wilton's 1M decorating tip to frost cupcakes when adding cupcake toppers. It is so quick and easy!
1/2 cup solid vegetable shortening
1/2 cup butter or margarine softened
1 teaspoon clear vanilla extract (I use regular vanilla when I am going to color the frosting)
4 cups confectioner's sugar (approximately 1 lb.) sifted
2 Tablespoons milk
Makes: Icing makes about 3 cups.
In large bowl, cream shortening and butter with electric mixer.
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.
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.