Buttercream Icing


  • 1/2 cup solid vegetable shortening
  • 1/2 cup butter or margarine
  • 1 tsp. Clear Vanilla Extract
  • 4 cups sifted confectioners sugar
  • 2 Tbsps. milk

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed.

Scrape bottom and sides 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 icing covered with a damp cloth until ready to use.
For best results, keep icing bowl in refridgerator when not in use. Refrigerated in an air tight container, this icing can be stored for 2 weeks.
Re-whip before using

Yeilds 3 cups

Icing Hints

When filling layers, use less filling than you usually would.
Your dam of icing should also be far enough from the edge so the filling doesn’t flow out and form a bubble in the icing.
The Wilton cake icer tip (# 789) is an invaluable timesaver in icing wedding tiers.
You will have fewer crumbs when icing if cakes are baked a day in advance.