Wilton’s Buttercream Icing - This is what i learnt :)

Ingredients:

1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk

Makes: About 3 cups of icing.

Instructions
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.


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 icing, add 2 tablespoons light corn syrup, water or milk.


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.

Love,
eleena

Let's Try This - Cocoa Cake

COCOA CAKE
Ingredients:
Cake: 1/3 cup butter 3/4 cup sugar 1 egg 1 cup flour 1/3 cup cocoa 1/2 teaspoon baking soda 1/8 teaspoon baking powder 1/2 teaspoon salt 2/3 cup water 1/2 teaspoon vanilla Creamy Nut Icing: 1/4 cup butter 4 teaspoons flour Pinch salt 1/4 cup milk 1 1/2 cups icing (confectioners') sugar 3/4 teaspoon vanilla 1/4 cup chopped walnuts
Directions:
Cake: Preheat oven to 350 degrees F. In mixer bowl, beat butter, sugar and eggs together until light and fluffy. Mix flour, cocoa, baking soda, baking powder and salt together. Mix water and vanilla together. Remove beaters and add flour mixture to egg mixture alternately with water. Fold until smooth. Spread batter in a greased 8 inch square pan. Bake for 30 minutes, until top of cake springs back when touched lightly. Remove from oven and cool. Creamy Nut Icing: Melt butter. Sprinkle in flour and salt. Stir to blend. Remove from heat. Stir in milk, all at once. Return to moderate heat and cook, stirring constantly, until thick and smooth (don't worry if it separates a little). Remove from heat and stir in icing sugar and vanilla. Set in a pan of ice water and stir until the frosting is thick enough to spread. Stir in nuts. Spread over top of the cooled cake.