Wilton Buttercream Icing

• 1/2 cup vegetable shortening
• 1/2 cup butter, softened
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioners' sugar
• 2 tablespoons milk

1. In large bowl, cream shortening and butter with electric mixer.
2. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed.
3. Scrape sides and bottom of bowl often.
4. When all sugar has been mixed in, icing will appear dry.
5. Add milk and beat at medium speed until light and fluffy.
6. Keep bowl covered with a damp cloth until ready to use.
7. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
8. NOTE: Changes in Wilton's traditional recipes have been made due to Trans Fat Free Shortening replacing Hydrogenated Shortening.

vegetable shortening, butter, clear vanilla, sugar, milk

Taken from www.food.com/recipe/wilton-buttercream-icing-341911 (may not work)