Wilton Buttercream Icing

Ingredients

• 1/2 cup solid vegetable shortening
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla extract
  Easy-Add clear vanilla extractAdd to shopping list clear vanilla extract
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk

Makes

About 3 cups of icing.

Instructions:

step 1

In large bowl, cream shortening and butter 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 medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use.

step 2

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.

step 3

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

step 4

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. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.

http://www.wilton.com/recipe/Buttercream-Icing

Gingerbread Recipes (handed out @ church)

Gingerbread Dough:

6 ¾ c. Flour
1 T. Cinnamon
1 ½ t. Ginger
½ t. Salt
1 ½ c. Corn Syrup
1 ¼ c. Brown Sugar
1 c. Margarine

Melt together in a small saucepan the margarine, sugar, salt and corn syrup. In a large bowl, combine the remaining dry ingredients. Add the melted mixture to the dry mixture. Mix with hands. Dough will seem very sticky at first. Take half of mixture and roll out on a cookie sheet to about ¼ inch thick. Put laminated pattern on rolled out dough and cut out with a sharp knife. Remove the excess dough from the cookie sheet leaving the shape in place. Bake at 350 for 12-15 minutes. Periodically check for any bubbles. If any occur, poke with a toothpick. Gingerbread should be a light golden-brown. Immediately after baking, take off of the cookie sheet and let cool on a flat cooling rack.

Frosting:

2 lbs. Powdered Sugar
6 T. Meringue Powder
¾ c. Water
½ t. Cream of Tarter

Beat all together and be sure to keep in an airtight container after mixing. Also, do not lick the frosting that you are using. It can cause the frosting to get watery. For any questions call Renae Cohn at 402 598-7765