1 c. Butter (salted)
1/2 c. Butter Flavored shortening
2 tsp. vanilla (I used 3 or 4)
2 lbs. powdered sugar
1/2 c. water
Cream butter, shortening and vanilla until well blended.
Add sugar and water, again beat well.
Keeps indefinately in the refridgerator.
Made approx. 6-7 c., enough for a large cake. (12in.plus)
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