Butter Cream Icing Recipe

  • 1/2 cup Crisco
  • 1/2 cup butter
  • 1 tablespoon clear vanilla
  • 4 cups powdered sugar sifted (1 lb)
  • 2 tablespoons milk
In a large bowl cream together butter and Crisco. Add vanilla, Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of the 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. For best results keep icing bowl in refrigerator until ready to use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Re whip before using. Makes 3 cups.
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