Variation on Wilton's Buttercream Icing (Squirrelly Cakes)
 

1/2 cup salted butter, softened
1/2 cup Crisco shortening, softened
1 tsp. vanilla extract, I use the regular vanilla, you can use the clear
5 cups of sifted before you measure icing sugar (also called powdered sugar, 10 x sugar, confectioner's sugar)
2 tbsp. whipping cream, unwhipped
Whole Milk to thin

 

With paddle attachment, beat butter on low.

Add Crisco and continue beating on low.

Add vanilla and beat.

Add 1 cup of sifted icing sugar at a time beating until well mixed.

Add cream. Continue beating until well mixed. I turn it on medium for a short time.

Then add whole milk to thin.

Stores in the refridgerator for up to 2 weeks. I store in doubled freezer bags like Ziploc brand or in Ziploc plastic containers sealed in plastic bags to avoid any transferance of food odours. I prefer to make it up a week before a wedding cake is going to be decorated.

Posted by Squirrelly Cakes