Well this is sort of an addition to my rainbow cupcakes recipe...cause seriously....whats a cupcake with out some ICING? Any who here's the recipe I have been using in the past!
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Ingredients-
- 1/2 cup of solid shortening
- 1/2 cup or 1 stick of softened butter of margarine
- 1 tsp vanilla extract
- 4 cups sifted powdered sugar
- 2 tablespoons milk
Directions -
- In a large bowl, cream the softened butter and shortening with a hand mixer
- Add Vanilla
- Gradually pour in the powdered sugar (1/2 - 1 cup at a time)
- Once well mixed, add in the milk until light and fluffy
- Cover with a wet washcloth until ready to use
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Note - Before milk is added, the icing will look dry and hard
Note - For spreadable icing -- add 2 tablespoons corn syrup
Note - Keep refrigerated in an airtight container for up to 2 weeks
Note - Re whip when reusing
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Recipe Copyright to Me
Image Copyright to TipDeck