Bakery Buttercream Icing Recipe

Bakery Buttercream Icing Recipe:
INGREDIENTS--- 1 POUND 4 OUNCES POWDERED SUGAR
(SIFTED)
10 OUNCES OF CRISCO (2 1/2 STICKS)
3 OUNCES BUTTER (6 TABLESPOONS)SOFTENED

PINCH OF SALT (OMIT IF USING SALTED
BUTTER)
CREAM ALL OF THE ABOVE UNTIL LIGHT

ADD 5 OUNCES OF EVAPORATED MILK
VANILLA TO TASTE (1-2 TABLESPOONS)
ADD SLOWLY TO THE CREAM MIXTURE

DON'T ADD ALL THE POWDERED SUGAR AT THE BEGINNING
TASTE IT FOR SWEETNESS BEFORE ADDING THE LIQUID. IF IT
IS TOO SWEET ADD MORE CRISCO AND BUTTER; A LITTLE AT A
TIME.
DON'T ADD ALL THE MILK AT ONE TIME; ADD IT SLOWLY
TO TO GET THE CONSISTENCY THAT YOU WANT.

THIS MAKES ENOUGH FOR A DOUBLE LAYER CAKE WITH
LEFTOVER ICING FOR DECORATING.

TO HALF THE RECIPE USE 10 OUNCES POWDERED SUGAR
1 1/4 STICK CRISCO
3 TABLESPOONS BUTTER
2 1/2 OUNCES EVAPORATED MILK
1 TABLESPOON VANILLA

hmm gotta try this one

It's the recipe from my friend's father's bakery. They use a tablespoonof mmeringue powder to stabilize it in warm weather.