BUTTER CREAM ICING for cup cakes icing by shireen

                                      BUTTER CREAM ICING

      Ingredients:

      • 1/2 cup solid vegetable shortening / crisco

      • 1/2 cup (1 stick) butter or margarine softened

      • 1 teaspoon clear vanilla extract

      • 4 cups sifted confectioners' sugar (approximately 1 lb.)

      • 2 tablespoons milk

      Makes: About 3 cups of icing.

      instructions

      (Medium Consistency)

      In large bowl, cream shortening and butter 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 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.

     

  note VEGETABLE SHORTENING  can  replace it by extra butter. or margarine can be used but it salty
      butter is not as gud as margarine