Butter Cream Icing
3 T. butter, room temperature
3 T. shortening
1 1/2 C. confectioners' sugar
2 T. milk
1/2 t. vanilla extract -- or desired flavoring
In a medium bowls beat together all ingredients until thoroughly mixed and smooth. Color with gel
food coloring if desired. Makes 1 cup of icing.
DON'T freeze cookies iced with Butter Cream Icing -- the icing will
separate and look nasty! If you need to make cookies ahead of time,
freeze the uniced cookies then ice them a day before or the day they'll be eaten.
Also, disposable pastry bags are the best when using buttercream -- just pitch
them when you're done!
These were pictures taken at our son's 11th birthday party (Michael is the kid in the white shirt). The boys decorated Mini-Michael cookies with the Butter Cream icing recipe above. I think they ate more icing with their fingers than
they put on their cookies, but they had a GREAT time!