Wilton’s Buttercream Frosting
½ c butter, softened
½ c shortening
1 t vanilla
4 c powdered sugar
2 T milk
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.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup,
water or milk.
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