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American Butter Cream

American Butter Cream

6 Cups confectioner's sugar (10x)

½ teaspoon salt

1 teaspoon vanilla extract (use clear if you are making white-white icing)

1 Cup boiling water (use ¾ on hot and humid days)

2 ¾ Coupons Crisco or regular shortening (solid shortening)

6 ounces (1.5 sticks) butter slightly chilled and cut into pieces, I inch chunks

  1. In the bowl of an electric mixer, stir together confectioner's sugar, salt and vanilla.
  2. With the whisk attachment, add boiling water and whip at low speed
  3. Whip until smooth and COOL.
  4. Add shortening and butter and whip until smooth:
  5. Increase speed to med high.  Whip until light fluffy and doubled in volume.

Yield 9.5 Cups

Can be colored or used white.