Decorator Buttercream - Aka Classroom Buttercream

• 1 cup vegetable shortening
• 1 teaspoon clear vanilla extract
• 12 teaspoon clear butter flavoring
• 12 teaspoon salt (optional)
• 4 cups sifted confectioners' sugar (approx. 1 lb.)
• 2 tablespoons milk

1. Cream shortening with salt and flavorings in electric mixer or with hand mixer until smooth and soft.
2. Add half of powdered sugar and the milk, then mix until smooth.
3. Add remaining sugar, scrape down sides, and mix on low speed until combined.
4. If mixture is too stiff add milk 1 teaspoon at a time until desired consistency is reached.
5. Thick consistency icing should be spreadable, not rough or crumbly (if you can roll it into a ball you probably won't be able to squeeze it through a tip!)
6. --when beater is pulled out icing should hold firm pointed peaks which may be a little ragged at the edges; Medium consistency icing should be easy to squeeze and can be pretty loose (you just need it to hold its shape on the top or side of the cake)--when beater is pulled out icing will pull to a smooth point; Thin consistency icing, used for lace, writing or icing the cake, should hold a soft point (sparrow's beak) when beater is pulled.
7. To make lighter, fluffier icing, beat medium consistency icing at medium speed for 2 minutes.
8. Tips from Laurie Clarke - visit www.sweetcelebrations.us for more recipes and helpful decorating hints!

vegetable shortening, clear vanilla, clear butter, salt, sugar, milk

Taken from www.food.com/recipe/decorator-buttercream-aka-classroom-buttercream-244720 (may not work)