Instructions

Directions:

1. Cream butter and shortening with electric mixer.
2. Add vanilla.
3. Gradually add sugar, one cup at a time, beating well on medium speed. Icing will appear dry at this point.
4. Add milk 1 Tbsp. at a time until you reach the consistency desired (**may require more than two tablespoons).
5. I like my frosting to be the consistency of softened cream cheese so it flows easily through the piping bag, but isn’t so stiff that your hand gets tired from decorating.

This frosting can be stored in a sealed container in the refrigerator for up to two weeks, longer in the freezer.  Rewhip before using. The recipe above works best for decorating and shaped icing.  For icing a cake add 3-4 tablespoons of light corn syrup to thin the frosting for icing a cake.  For a chocolate version of the this icing, follow the above guidelines and then add ¾ cup of cocoa and an additional 1-2 tablespoons of milk.

**Frosting color tip: Make your frosting at least 2 days prior to when you want to decorate.  (Since it can be safely stored for a couple weeks, you can work it in easier.)  For these mini trees I was looking for dark green.  Gel colors work the best as they combine with the oil in the frosting better than the water based kinds.  Mix in the recommended number of drops per box directions and place back in the refrigerator.  When you’re ready to decorate, place the frosting back in your mixer and add another shot of the same recommended amount of color.  Rewhip.  The frosting color will be MUCH darker- perfect for a pine tree look without the bitter taste which often comes from trying to incorporate a lot of color at one time.