Sunday, February 10, 2008

Butter Cream Icing

1/2 c. solid vegetable shortening
1/2 c. butter or margarine
1 tsp. vanilla extract
4 c. confectioners sugar
2 Tbls. milk

Cream butter and shortening with electric mixer. Add vanilla. gradually add sugar, one cup at a time, beating well after each addition. Scrape sides and bottom of the bowl often. Add milk. mix well. Tint as desired. Icing will keep in refrigerator for 2 weeks in an airtight container. Yields 3 cups.

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