Buttercream Icing

This is a form of "crusting buttercream." Basically this is cake speak for an icing that hardens slightly on the outside after setting for a while. This kind of icing is perfect for fondant covered cakes especially since it doesn't allow fondant to slip and slide on its surface once it has set. It is also great for cake decorating as stars, leaves, flowers, borders, etc. will keep their shape pretty well after they dry.

To make this into a chocolate buttercream icing, simply substitute a 1/2 cup of cocoa powder for one 1/2 cup of powdered sugar (be sure to still use all the rest of the sugar the recipe calls for).

• 1 lbs powdered sugar (confectioners sugar), sifted if possible
• 1/4 cup butter, softened
• 1/4 cup vegetable shorteneing
• 1 tsp vanilla
• 3 Tbsp milk
• Icing coloring (optional)

1. Cream butter and shortening together with an electric beater.

2. Add vanilla and milk, mix to incorporate.

3. Add powdered sugar a little at a time, mixing to combine.

4. Add coloring if desired.

5. Use to frost or decorate cakes, cookies, or cupcakes.