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<blockquote data-quote="moreluck" data-source="post: 142219" data-attributes="member: 1246">Wilton&#039;s Buttercream Frosting&nbsp;1/2 cup vegetable shortening1/2 cup butter or margarine 1 teaspoon pure vanilla extract1/8 teaspoon salt 4 cups sifted confectioners&#039; sugar 3 tablespoons milk<ol>
<li data-xf-list-type="ol">Cream butter and shortening with electric mixer.</li>
<li data-xf-list-type="ol">Add vanilla.</li>
<li data-xf-list-type="ol">Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all of the sugar has been mixed in, icing will appear dry.</li>
<li data-xf-list-type="ol">Add milk and beat on high speed until light and fluffy.</li>
<li data-xf-list-type="ol">To frost the cake, thin with 1 tablespoon milk if desired.</li>
<li data-xf-list-type="ol">Keep icing covered until you&#039;re ready to decorate. For best results, keep icing bowl in an air tight bowl in refrigerator when not in use.</li>
<li data-xf-list-type="ol">Can refrigerate in air tight container 1 week. Re-whip before using.</li>
</ol></blockquote>

[QUOTE="moreluck, post: 142219, member: 1246"] Wilton's Buttercream Frosting 1/2 cup vegetable shortening 1/2 cup butter or margarine 1 teaspoon pure vanilla extract 1/8 teaspoon salt 4 cups sifted confectioners' sugar 3 tablespoons milk [LIST=1] [*]Cream butter and shortening 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 of the sugar has been mixed in, icing will appear dry. [*]Add milk and beat on high speed until light and fluffy. [*]To frost the cake, thin with 1 tablespoon milk if desired. [*]Keep icing covered until you're ready to decorate. For best results, keep icing bowl in an air tight bowl in refrigerator when not in use. [*]Can refrigerate in air tight container 1 week. Re-whip before using.[/LIST] [/QUOTE]

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