Classic Buttercream Icing

• 1 cup Unsalted Butter, Room Temperature
• 1/2 cups Vegetable Shortening
• 1 teaspoon Clear Imitation Vanilla Extract
• 1/2 teaspoons Salt
• 6 cups Confectioners Sugar
• 1-1/2 Tablespoon Merengue Powder
• 1/4 cups Milk
• 1/2 Tablespoons Water (may Need More Or Less Depending On Desired Consistency)

1. To make the icing, combine butter and vegetable shortening in a large mixing bowl until creamy. Add vanilla extract and salt.
2. Add the confectioner's sugar one cup at a time and incorporate completely after each addition. The icing will appear dry after adding all of the sugar. Add the merengue powder.
3. Add milk and beat until light and fluffy, about 8 to 10 minutes. Scoop into piping bag affixed with desired tip and add water as necessary to make the icing easy to pipe. Dye icing and decorate as desired.
4. Note: Because of the milk in the icing, icing should be stored in the refrigerator if not using that day.

butter, vegetable shortening, clear, salt, confectioners sugar, merengue powder, ubc, water

Taken from tastykitchen.com/recipes/desserts/classic-buttercream-icing/ (may not work)