Icing for cakes and cookies.
In a large bowl, cream shortening and butter with electric mixer. 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.
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.
For thin (spreading) consistency, add 2 Tbsp light corn syrup, water, or milk.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 cup (105g) | ||
Recipe Makes: 3 cups | ||
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Calories: 637 | ||
Calories from Fat: 482 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 53.6g | 71 % | |
Saturated Fat 28.7g | 143 % | |
Monounsaturated Fat 18.1g | ||
Polyunsanturated Fat 3.7g | ||
Cholesterol 94.3mg | 29 % | |
Sodium 219.5mg | 8 % | |
Potassium 15.8mg | 0 % | |
Total Carbohydrate 40.2g | 12 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 40.2g | ||
Protein 0.4g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 637
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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