Buttercream Icing

1/2 cup solid vegetable shortening 1/2 cup butter or margarine 1 tsp. Clear Vanilla Extract 4 cups sifted confectioners sugar 2 Tbsps. milk

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape bottom and sides 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 refridgerator when not in use. Refrigerated in an air tight container, this icing can be stored for 2 weeks. Re-whip before using Yeilds 3 cups

French Buttercream

2/3 cups sugar 1/4 cup flour 1/4 tsp. salt 3/4 cups milk 1 cup cold butter 1 tsp. clear Vanilla Extract

Place sugar, flour and salt in sauce pan and mix thoroughly; stir in milk. Cook over medium heat and stir constantly until very thick. Remove from heat and pour into a medium mixing bowl. Cool at room temperature. Add 1/2 cup butter at a time and beat at medium-high speed until smooth. Add vanilla and beat well. Chill icing for a few minutes before decorating. Iced cake must be refrigerated until serving time. Yeilds 2 cups

Snow White Buttercream

2/3 cup water 4 Tbsp Wilton Meringue Powder Mix 12 cups sifted confectioners sugar 1 1/4 cups solid shortening 3/4 tsp. salt 1/2 tsp. almond extract 1/2 tsp. Clear Vanilla Extract 1/4 tsp. Butter Extract

Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavourings; beat at low speed until smooth. Yeilds 7 cups

Chocolate Buttercream

1/2 cup solid vegetable shortening 1/2 cup butter or margarine 1 tsp. Clear Vanilla Extract 4 cups sifted confectioners sugar 2 Tbsps. milk 3/4 cup cocoa OR 3, one ounce unsweetened chocolate squares

Follow instructions for the Buttercream Icing and then Add 3/4 cup cocoa or three 1 ounce unsweetened chocolate squares, melted, and an additional 1 - 2 Tbsp. milk to recipe. Mix until well blended

Cream Cheese Icing

3 - 8 ounce packages slightly softened cream cheese 3 cups sifted confectioners sugar

Beat cream cheese until smooth. Add confectioners sugar and mix thoroughly. Beat at high speed until light and fluffy. Yeilds 3 1/2 cups

Icing Hints

When filling layers, use less filling than you usually would. Your dam of icing should also be far enough from the edge so the filling doesn't flow out and form a bubble in the icing. The Wilton cake icer tip (# 789) is an invaluable timesaver in icing wedding tiers. You will have fewer crumbs when icing, if cakes are baked a day in advance.