buttercream and chocolate buttercream
Ingredients
1/2 cup Crisco
1/2 cup (1 stick) butter
2 teaspoons vanilla extract
4 cups powdered sugar
Milk as needed (approximately 2-3 Tablespoons)
Directions
Add 2 teaspoons vanilla into mixing bowl. Mix softened butter and Crisco. Then, add powdered sugar slowly (1 cup at a time) until mixed. Add milk until smooth. Makes about 3 cups.
Source: Preschool friend
Chocolate Buttercream Icing
Ingredients
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter
1 teaspoon vanilla extract
3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted (I used cocoa)
4 cups sifted confectioners' sugar (approximately 1 lb.)
3-4 tablespoons milk
Makes: About 3 cups of icing.
Directions
In large bowl, cream shortening and butter with electric mixer. Add cocoa and 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. 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 using.
Adapted from Wilton