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My family is absolutely addicted to frosting! There is even one sister (I won’t name names, but her name does rhyme with Bisten- ha ha! I know that is not a word, but what else rhymes with Kristen?) who I save my leftover frosting for and she will eat it straight out of the container! I wish she lived closer so that I could share this frosting with her . . . IT IS AMAZING! I use it for all my cupcakes lately and not only does it taste amazing, but it is so easy to pipe with and decorate with. Here you go:
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
4 cups (1 lb) sifted confectioners sugar
2 tablespoons milk
1 tsp vanilla
Food coloring (to get that pink color in the picture, I added 4 drops of red food coloring to my icing)
Cream butter and shortening 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 a medium speed until light and fluffy.
If you need to thin this icing, add a small amount of light corn syrup.
For best results, keep icing bowl in refrigerator when not in use. It can be refrigerated in an airtight container for up to 2 weeks. Rewhip before using. Yields 3 cups.
So, the top cupcake picture is actually from the cupcakes that I baked for my daughter’s birthday party (more on that later!). To make them, I actually used a “Funfetti” cake mix (Gasp! I know! I didn’t even make them from scratch! But if you do want a Homemade From Scratch Funfetti Recipe, head over to Life’s Simple Measures! She has an amazing recipe!) and I saw this little tip on Pinterest, so I gave it a try. I lowered my oven temperature down to 325 degrees and cooked them a little longer . . . they were the BEST LOOKING CUPCAKES I have ever made. I highly recommend trying it!! Hooray for Pinterest!!