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Hi I'm Karen for Expert Village. Okay when the shorten and the butter are all mixed smooth
then you can add the confectioners sugar we are going to be adding 4 cups and again make
it flat and even. You can put in your vanilla. If you want your frosting to come out pure
white you can find a pure white vanilla in a specialty shop. Now we are adding our milk.
Mix that up until it is smooth sometimes you want to start off slow so the confectioner
sugar does not puff out of the mixer. You can alos take a bag and place that over the
mixer to avoid the mess. Stop part way and scrap down your sides to get all that dry
powder sugar mixed in. Again stop the mixer to when you scrap down to avoid any accidents
and continue beating for quiet a while to make sure that it's smooth and fluffy. We
are going to stop it now and check the texture it should be very smooth and spreadable. If
it feels a little to thick then you want to add just a little bit more milk and then you
run the machine again.
You can make this frosting again and store it in your refrigerator but you have to rewhip
it right before you are going to decorate. You can also make this frosting with butter
instead of the shorten or the margarine it would have a little better flavor but it would
be a little harder to work with cause the butter is a little temperature sensitive.