Recipe - Wilton Stabilized Whipped Cream Icing

1 cup Solid vegetable shortening
One half teaspoon Butter extract
4 cup Sifted confectioners sugar
(approx. 1 lb.)
2 tablespoon Milk**

From: Julie Sterchi sterchi@WABASH.NET

Date: Sun, 18 Aug 1996 00:05:55 0700
Cream shortening with electric mixer. Add butter extract. 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, icing will appear
dry. Add milk and beat at medium speed until light and fluffy. Keep icing
covered with a damp cloth until ready to use. For best results, keep icing
bowl in refrigerator when not in use. Refrigerated in an airtight contain,
this icing can be stored 2 weeks. Rewhip before using. Yield: 3 cups.
**Add 34 tblesp. light corn syrup per recipe to thin if needed.

EATL Digest 17 August 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.