Baking and Desserts

Buttercream Icing

Ingredients

• 1/2 c Crisco
• 1/2 c margarine
• 1 1/2 tsp vanilla
• 5 c powdered sugar (about 4 cups per pound)
• 3 tbs milk

Directions

1. With an electric mixer, cream the butter and Crisco. Add vanilla and mix.
2. Add sugar a cup at a time at medium speed. Once all the sugar is mixed in, the icing will get very dry, use a strong mixer.
3. Add milk and beat at high speed until light and fluffy.

Notes

• If spreading onto a cake or cupcakes with sprinkles, add extra milk to thin.
• Color with food coloring or icing tints (this will also thin the icing).
• Keep icing covered with a damp cloth until ready to decorate. Refrigerate if not using right away, keeps in an airtight container for up to a week.
• Extra icing is great on graham crackers or cookies.