> "Sarvananda Bluestone" > wrote
>>I would like a buttercream frosting that is not too sweet.All of the
>> frostings that I have used are too sweet and overwhelm the cake


I copied this from www.wilton.com My sister is a professional cake
decorator and uses this recipe for most of her cakes:

Wilton Buttercream Icing

1/2 cup solid vegetable shortening
1/2 cup butter or margarine*
1 teaspoon Clear Vanilla
4 cups sifted confectioners' sugar (approx. 1 lb.)
2 tablespoons milk**

Cream butter and shortening 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 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 container,
this icing can be stored 2 weeks. Rewhip before using.

YIELD: 3 cups



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