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 Decorator's Frosting



This is the classic taste for a frosting.  It has the basics: butter, shortening, and powdered sugar.  Many know it as the Wilton frosting.  It is the best for decorating because it holds a shape.  It's also easy to change the consistency by adding more or less powdered sugar.  You can also play around with butter and shortening amounts.  Use more butter for better taste and more shortening to hold a better shape.

With an electric mixer, beat the butter until smooth and fluffy 2-3 minutes. Add the powdered sugar and beat until incorporated 2-3 minutes. Add the salt, vanilla, milk, and food coloring. Beat 2-3 minutes.
1/2 c (4 oz) unsalted butter at room temperature 
1/2 c (4 oz) crisco
1/4 t salt 
4 c (16 oz) powdered sugar
1 t vanilla
2 T milk
food coloring (optional) 
Beat the butter until it's smooth before adding the powdered sugar.  This ensures a smooth and even frosting.

It is tempting to add the milk when adding the powedered sugar because the mixture will be very dry.  Continue to beat until it the mixture is no longer dry.  This will make a smoother frosting and help prevent adding too much liquid.

If you don't have a kitchen scale, I recommend buying the powdered sugar in a 1 lb bag.  It is difficult to accurately measure powdered sugar and buying it pre-weighed will solve this problem.
   
Use immediately or store in the refrigerator up to two weeks.    
Decorator's Frosting
http://www.wilton.com/recipe/Buttercream-Icing

 1/2 c (4 oz) unsalted butter at room temperature 
1/2 c (4 oz) crisco
1/4 t salt 
4 c (16 oz) powdered sugar
1 t vanilla
2 T milk
food coloring (optional) 

 With an electric mixer, beat the butter until (1)smooth and fluffy 2-3 minutes.   Add the (2)powdered sugar and (3)beat until incorporated 2-3 minutes.  Add the salt, vanilla, milk, and food coloring. Beat 2-3 minutes. Use immediately or store in the refrigerator up to two weeks.
Notes

1.  Beat the butter until it's smooth before adding the powdered sugar.  This ensures a smooth and even frosting.

2.  If you don't have a kitchen scale, I recommend buying the powdered sugar in a 1 lb bag.  It is difficult to accurately measure powdered sugar, so buying it pre-weighed will solve this problem.

3.  It is tempting to add the milk at this point because the mixture will be very dry.  Continue to beat until it the mixture is no longer dry.  This again will make a smoother frosting and prevent adding too much liquid.
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