Buttercream Icing
- 2 Cups (1 lb) Unsalted Butter, Softened
- 1 CupVegetable Shortening
- 8 Cups Powdered Sugar
- 1 tsp Vanilla Extract
- In a mixing bowl of a stand mixer, using paddle attachment, cream together butter and shortening
- Slowly add in powdered sugar and beat until smooth
- Scrape down the sides of the bowl, add in vanilla extract and continue mixing
- Mix on high for 4 minutes until the icing is smooth, creamy and has turned a white color from beating the icing
- Use immediately or store in a air tight container in the refrigerator until ready to use
- If icing is refrigerated, allow the buttercream to sit out for 30 minute to 1 hour or until soft and spreadable
Notes
- Use food gel colors to color butter cream and decorate