Wedding Cake Frosting

We invented this recipe for Greg's brother's wedding. When made with clear flavorings, this frosting tastes like buttercream but is very white. If you're not making a wedding cake or at least a big cake, you might want to cut this recipe in half.

Recipe By:	Ruth Bittner
Yield:	Covers a 14"-10"-8" tierred wedding cake
Preparation Time:	10 minutes
Categories:	Holidays

Amount	Measure	Ingredient
2	cups	shortening
1	teaspoon	salt
3	teaspoons	clear vanilla flavoring
1-1/2	teaspoons	butter flavoring
11	cups	confectioner's sugar
3/4	cup	milk

Whip shortening with flavorings and salt using electric mixer. Gradually add powdered sugar, adding a little milk if necessary (if mixture becomes too stiff). Add remaining milk and mix for 2-3 minutes. Add more milk to adjust consistency, if desired.

Variations:

If you don't need the frosting to be really white, ordinary vanilla extract will make it slightly off-white.
For more authentic buttercream flavor, substitute butter for half of the shortening, and omit the butter flavoring. (For decorator's frosting, we recommend using all shortening, as buttercream doesn't hold its shape well outside the refrigerator.)

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