Recipe#4219

Title: Buttercream 09

From: "Kathi" kharder@bigfoot.com 
 Newsgroups: rec.food.baking 
 Subject: Re: cake decorating 
 Message-ID: Q5dG1.104$Kv5.601117@eagle.america.net 
 Date: Sun, 30 Aug 1998 14:13:04 GMT 

1/2 cup solid vegetable shortening (I use butter-flavored Crisco)
 1/2 cup margarine or butter
 1 teaspoon vanilla extract
 4 cups (1 lb.) sifted confectioners sugar
 2 tablespoons milk
 Cream margarine and shortening 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 had
 been mixed in, icing will appear dry.  Add milk and beat at medium
 speed until light and fluffy.
 To thin for icing cake, add a small amount of light corn syrup.
 (I think that the corn syrup makes it too sickeningly sweet--I thin
 it with a little milk with great success.)  Can be kept refrigerated
 in an airtight container for up to two weeks.