Wilton's Buttercream Icing

Okay, I don't know why this was so much better than the Buttercream Icing recipe we already have on here.  It's essentially the same thing!  But I made it to spread on these cupcakes and it was so perfect and easy.  So maybe it's just the steps for making it?  I don't know.

Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon 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.



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