Tammy Parker came on GTU to show us how to create 4th of July cupcakes and she's sharing her recipe for Buttercream Icing.
½ cup solid white vegetable shortening (Crisco)
1 stick butter, softened
1 tsp. clear vanilla extract
4 cups powdered sugar
2 Tbsp. + 1 tsp. Water
Makes: About 2 ½ cups of icing.
In large bowl, cream shortening and butter with electric mixer.
Add vanilla & water.
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, beat at medium speed until light and fluffy.
Separate into 3 different bowls;
· In 1 bowl add Red Red or Super Red
· In second bowl add Royal Blue
Mix until desired color is obtained
For best results, keep icing bowl in refrigerator when not in use.
Refrigerated in an airtight container, this icing can be stored 2 weeks or can be frozen for up to 3 months
Re-whip before using.