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Buttercream Decorating Icing and Frostin

Source of Recipe

"Nana" to Bubbe & Alex

1/2 cup butter
1/2 cup vegetable shortening
1 teaspoon vanilla
1/8 teaspoon salt
4 cups powdered sugar
3 tablespoons milk

Cream butter and shortening together. Add vanilla and salt. Beat in
sugar, 1 cup at a time, scraping sides and bottom of bowl often. Add
milk; beat on high speed until light and fluffy. Keep icing in
refrigerator when not in use. 3 cups.

Frosting Required Between Sides & Top
For a Pair of: Layers

6-inch round layer 1/3 cup 2 cups
8-inch round layer 3/4 cup 2 1/2 cups
10-inch round layer 1 1/4 cups 3 1/2 cups
12-inch round layer 1 3/4 cups 4 1/2 cups
14-inch round layer 2 cups 6 cups

Tips:

Thin above recipe with an additional 2 tablespoons milk to use for
frosting.

Frosting and decorating a 12-inch, 10-inch and 6-inch tiered cake
required about 5 times this recipe.

Plan design and color of decorations on paper as a guide.

Smooth frosting on cake by dipping metal spatula in hot water, pressing
against cake until sides and top are smooth.

Heat from your hands may cause icing in decorating tube to soften. If
this happens, refrigerate until correct consistency.

Store frosted cake in cool place or refrigerate.