04/01/2013 Buttercream Icing

Buttercream Icing

1 cup solid vegetable shortening

1 Tbsp. clear vanilla extract

8 cups sifted confectioners’ sugar (about 2lb bag)

½ cup warm water


In a large bowl, cream 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 warm water and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use so it doesn’t dry out.

This recipe can be cut in half or the leftovers can be stored in the refrigerator for up to 1 month. Rewhip before using.