Wednesday, December 23, 2009



6 oz. (1 1/2 sticks) unsalted butter 3 T. cream

2-8 oz. pkgs. cream cheese, room temperature

1 1/3 c. sugar

In a stand mixer fitted with the paddle attachment, whip together the butterr, cream, cream cheese, and sugar on a pretty high setting until lovely and fluffy.

Buttercream Icing


1/2 cup solid vegetable shortening 1/2 cup butter or margarine*

1 teaspoon Clear Vanilla 4 cups sifted confectioners' sugar

2 tablespoons milk**

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. Keep icing covered with a damp cloth until ready to use. For best results, keep icing

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


YIELD: 3 cups

*Substitute all-vegetable shortening and 1/2 teaspoon Wilton No-Color Butter Flavor for pure white icing and stiffer


**Add 2 tablespoons light corn syrup per recipe to thin for icing cake.

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