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“This icing is very good on a French vanilla cake - or any cake for that matter!”
READY IN:
10mins
YIELD:
3 cups
UNITS:
US

Ingredients Nutrition

Directions

  1. Cream butter and shortening with mixer.
  2. Add vanilla.
  3. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often.
  4. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. If necessary, add more milk to reach the desired consistency to spread on cake.
  5. Keep icing covered with a damp cloth until ready to use. Keep icing bowl in refrigerator when not in use.
  6. Refrigerate in an airtight container. This icing can be stored for two weeks. Rewhip before using.

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