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This sweet, buttery flavored icing tastes the best and looks beautiful for most decorating ideas. Buttercream can be used to provide cakes with a smooth icing, make borders, or for writing. Buttercreams most popular decorations include: roses, drop flowers, sweet peas and figure piping.


  • ½ cup solid vegetable shortening
  • ½ cup butter or margarine*
  • 1 teaspoon Clear Vanilla
  • 4 cups sifted confectioners' sugar (approx. 1 lb.)
  • 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 using.

YIELD: 3 cups

*Substitute all-vegetable shortening and ½ teaspoon Wilton Butter Flavor for pure white icing and stiffer consistency.

**Add 3-4 tablespoons light corn syrup per recipe to thin for icing cake.

See the current edition of the Wilton Yearbook for more decorating ideas, techniques, and product information. Click here for a project idea.

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