1/2 cup vegetable shortening
1/2 cup margarine
1 teaspoon vanilla extract or flavoring
4 cups confectioners´ sugar
2 tablespoons milk* (or water)
Directions:
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.
Date Posted: 19/08/2006 Rate :
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Almond Butter Cream Icing