* Exported from MasterCook * White Buttercream Icing Recipe By : Serving Size : 12 Preparation Time :0:00 Categories : Icings Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 cup Crisco 3/4 to 1 1/2 c OK 3/4 teaspoon CLEAR Vanilla 1/4 teaspoon CLEAR Almond 1/4 teaspoon CLEAR Butter 1 pinch Salt 1/2 cup *Milk or Water 2 pounds Confectioners' Sugar 1/3 cup *Cream Whip Icing Base Add in order given: Crisco and flavors in a heavy duty mixer on low speed. Add milk or water and confectioners' sugar. Mix on medium speed until light and fluffy. Keep icing covered at all times. This recipe will cover one cake mix and do decorations. Keeps unrefrigerated for 2 weeks in reasonably cool room. Keeps indefinately in fridge... Yes, made using milk too! Milk/Water- makes no difference in taste. But roses made using milk, don't fade to blue. ***Hand-held mixer: Don't add all the p.sugar so you won't burn up the mixer. When icing is nice & fluffy, THEN add the rest of the p.sugar... or enough to get it to spreadable consistency. Chocolate Icing: Add Hershey's Cocoa until the buttercream icing becomes the nice rich chocolate color you want. If you want strong chocolate taste, you must add more cocoa&butter. - - - - - - - - - - - - - - - - - -