Buttercream

Ingredients: 

1/2 cup solid vegetable shortening

1/2 cup (1 stick) butter or margarine softened

1 teaspoon of vanilla essence

4 cups sifted confectioners sugar (approximately 1 lb.)

2 tablespoons of milk

Instructions:

Step 1

In large bowl, cream shortening and butter 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. Keep bowl covered with a damp cloth until ready to use.

Step 2

For best result, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.

Step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

Step 4

For pure white icing (stiff consistency), omit butter, substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

..:: This is the recipe that I usually use. I love to use butter instead of margarine. It depends on u if u want to use unsalted butter. Any butter can do. And for milk, I use evaporated (Ideal) milk. The most important thing is to sifted ur icing sugar. If not, ur butter cream will not look smooth. The shortening however will make ur butter cream looks more shining, so don't forget that. U can get all this ingredients from the bakery shop. So, Good Luck! Till then :) ::..

* Got this recipe from http://www.wilton.com/recipe/Buttercream-Icing