Buttercream

1. 1

   Cream the butter and shortening together. Add the extracts and coloring, if desired, and combine thoroughly.

2. 2

   Add the confectioner's sugar slowly over low speed. (High speed will create too many air bubbles.)

3. 3

   As the icing gets thicker, the powdered sugar will create a cloud of sugary dust when you add it. Put a dish towel over the top of the mixer to contain the dust.

4. 4

   When the icing gets pretty thick, add the milk 1 tablespoon at a time until you reach the desired consistency. (I usually have about 1/8 of a bag of sugar left that doesn't mix in.) The consistency you want is easy to spread but thick enough to stand up to layering or piping.

5. 5

   This icing will store for a few months in the refrigerator. Just make sure it comes back to room temperature before using it.

* Per serving · 4 servings · Values may vary.

No additional tips available.