CUPPACHINO ICING
1/2 cup solid vegetable shortening
1/2 cup butter or margarine
2 tablespoons instant coffee granules
1/2 cup milk
1 1/2 teaspoons pure vanilla extract
5 cups confectioner’s sugar (about 1 1/4 pounds)
Makes
3 1/2 cups.
In large bowl, cream shortening and butter with electric mixer until light and fluffy. Combine coffee granules, milk and vanilla; add to butter mixture and beat well. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. Continue beat at high speed until light and fluffy, about 7 minutes.
Keep icing covered with a damp cloth until you are ready to decorate. For best results, keep icing bowl in refrigerator when not using. Rewhip before using.
Recipe by Wilton
