Decorator icing

This is the Wilton recipe we are using in class.  It tastes tons better than my mom remembered.  :)  Thanks to using half shortening and 1/2 butter.

Ingredients:

1/2 cup solid vegetable shortening
1/2 cup butter softened
1 tsp clear vanilla extract
1 lb confectioners' sugar weighted
7 tsp milk
1 Tbsp meringue powder
pinch of salt

In large bowl, cream shortening and butter with electric mixer using paddle NOT whisk. 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 creamy.
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 Medium consistency icing, add 2 1/2 tsp milk

For Thin consistency icing, add 5 tsp 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.



Makes aprox 3 cups