Buttercream Icing

taken from Wilton's cake decorating book. It is very light and easy to decorate with.

1/2 C solid vegetable shortening
1/2 C butter or margarine
1 t. vanilla extract (if you want white frosting you should use clear vanilla extract)
4 C sifted confectioners sugar
2 T. milk

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 sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Makes 3 cups.

Keep icing covered with a damp cloth until ready to use. for best results, keep icing bowl in the refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Re whip before using.

For CHOCOLATE buttercream icing:
add 3 oz melted unsweetened chocolate and 1 Tablespoon more milk to the buttercream recipe

-Heather