Decorator Buttercream - Aka Classroom Buttercream

1. 1

   Cream shortening with salt and flavorings in electric mixer or with hand mixer until smooth and soft.

2. 2

   Add half of powdered sugar and the milk, then mix until smooth.

3. 3

   Add remaining sugar, scrape down sides, and mix on low speed until combined.

4. 4

   If mixture is too stiff add milk 1 teaspoon at a time until desired consistency is reached.

5. 5

   Thick consistency icing should be spreadable, not rough or crumbly (if you can roll it into a ball you probably won't be able to squeeze it through a tip!)

6. 6

   --when beater is pulled out icing should hold firm pointed peaks which may be a little ragged at the edges; Medium consistency icing should be easy to squeeze and can be pretty loose (you just need it to hold its shape on the top or side of the cake)--when beater is pulled out icing will pull to a smooth point; Thin consistency icing, used for lace, writing or icing the cake, should hold a soft point (sparrow's beak) when beater is pulled.

7. 7

   To make lighter, fluffier icing, beat medium consistency icing at medium speed for 2 minutes.

8. 8

   Tips from Laurie Clarke - visit www.sweetcelebrations.us for more recipes and helpful decorating hints!

* Per serving · 4 servings · Values may vary.