WILTON’S BUTTERCREAM ICING
1/2 cup butter
4 cups (1 lb) sifted confectioners' sugar
2 tablespoons milk
1 tsp. Wilton clear vanilla extract
Cream butter and 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 milk and beat at medium speed until light and fluffy.
To thin for icing cake, add a small amunt of light corn syrup.
YIELD: 3 cups
(Keep icing bowl in refrigerator when not in use. It can be refrigerated in an airtight container for up to 2 weeks. Rewhip before using.)
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