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| RECIPE FOR BUTTER CREAM DECORATOR ICING |
| Title: | Butter Cream Decorator Icing | | Category: | Cakes | | Sub-Category: | Frosting | | Rating: |  | Instructions:
Butter Cream Decorator Icing1/2 cup vegetable shortening
1/2 cup margarine
1 teaspoon vanilla extract or flavoring
4 cups confectioners' sugar
2 tablespoons milk* (or water) Cream margarine and shortening. Add vanilla extract. Gradually add sugar, one cup at a time, beating well. Scrape sides of bowl often. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until cake is iced, or keep in fridge in an airtight bowl for up to 2 weeks. Bring to room temperature and re-whip before using. Yield 3 cups. For Chocolate icing: add 3/4 cup cocoa or 3 squares of unsweetened chocolate, melted; add an additional 1 -2 tablespoons milk. Hint: Milk makes the icing "crusty"; water will keep the icing soft. You can also add 3-4 tablespoons light corn syrup to make it spreading consistency. Pineapple flavoring is also excellent. NOTE: For fancy cake decorating!
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