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A professional grade shortening to use for baking and icings. Brand is Alpine. Store where cool and dry.
Contains partially hydrogenated vegetable oil (Soybean and Palm oils) with mono-and diglycerides, polysorbate 60.
Our Buttercream Icing recipe is perfect for spreading or decorating. Follow our instructions to make it the ideal consistency you need.
1/2 cup solid vegetable shortening, hi-ratio shortening, such as Alpine
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract Easy-Add clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
About 3 cups of icing.
In large bowl, cream shortening and butter 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 bowl 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.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
WARNING: If you order this during very hot weather, this item may melt. The Baker's Cupboard nor the shipper can be held responsible for melting during transit.
Store for up to 12 months at room temperature, away from strong odors.