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Vanilla & Chocolate Cupcake Icing




Source of Recipe


Bun~Better Baking


List of Ingredients




White Or Colored Icing:

1/2 C Crisco Shortening
1/2 C Unsalted Butter
4 C Powdered Sugar—Approx.
1/4 C Evaporated Milk—As Needed
1 Tbsp Vanilla
1/4 Tsp Almond Extract
Food Coloring—If Needed


Chocolate Butter Frosting:

1 C Unsalted Butter
1/2 C Shortening
3 C Powdered Sugar, Measured Then Sifted
1 Or 2 Cups Cocoa, Measured And Sifted
1/4 C Evaporated Milk—Approx.
Adjust the milk to your consistency.





Recipe



Method for all icings:

Cream fats with icing sugar. For chocolate, add cocoa powder to icing sugar (use less cocoa for a lighter icing, and more for a darker one). Add water or evaporated milk to achieve correct consistency for frosting cupcakes. Blend in vanilla, almond extract (for vanilla) and food coloring if desired. Whip on high speed (this makes icing smooth and adds volume).

If icing is too thin, add more confectioner’s sugar. If icing is too thick, thin with some water or evaporated milk. Refrigerate until needed or freeze for several months. Re-whip before using.
Makes enough for two to three dozen cupcakes.