Cupcake - Dessert
This flavorful icing is ideal for decorating. It may be refrigerated in an airtight container for up to a week. Re-whip before using.
Servings: 16 Yield: 3 -1/2 cups
Smooth Buttercream Frosting
½ cup vegetable shortening
½ cup butter
1 ½ teaspoons vanilla extract
5 cups confectioners' sugar
3 tablespoons milk
Dessert Step 1 Beat shortening and butter in a large bowl with an electric mixer until smooth about 3 minutes; stir in vanilla extract. Beat sugar one cup at a time into butter mixture on medium speed. Add milk and beat on high speed until light and fluffy. Step 2 Keep icing covered with a damp cloth until ready to decorate. For best results keep icing refrigerated when not using.
Servings Per Recipe:16 Calories: 262.5 % Daily Value * Protein: 0.2g Carbohydrates: 39.2g 13% Sugars: 38.6g Fat: 12.3g 19% Saturated Fat: 5.3g 26% Cholesterol: 15.5mg 5% Vitamin A Iu: 182.7IU 4% Folate: 0.4mcg Calcium: 5.5mg 1% Magnesium: 0.5mg Potassium: 7.4mg Sodium: 42.5mg 2% Calories From Fat: 110.3
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Nutrition information is provided for reference only. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Comparison based on the ESHA Research Database © 2018, ESHA Research, Inc.
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