Br nk belajar wat cupcake.adewlah siket yg aina nk kongsikan...tu pon aina br jew nk beli bhn2 die.senang rasenya nk wat.KOT.....!!!tp xpelah try kan....klah korang bacelah dulu entry nie.aina nk gi cauwwww!!!ade hal agi bsr nk wat.NAK GI JAMBAN KEW?x mgkn ah...aina nk gi mkn....mencekek dulu br best..hehehe..2 bye...tatatititutu..muah!!
Ingredients:
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
Easy-Add clear vanilla extract Add to shopping list clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk
Makes:
About 3 cups of icing.
Instructions:
Step 1
In large bowl, cream shortening and butter with electric mixer. Add vanilla. 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 bowl covered with a damp cloth until ready to use.
Step 2
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
Step 3
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
Step 4
For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
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