Preparation info

  • About

    1 cup

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • ½ cup vegetable shortening
  • Pinch of salt
  • 2 tablespoons soft butter
  • cups confectioners’ sugar, approximately
  • ¾ teaspoon vanilla extract
  • Food coloring (optional)


    1. Beat the shortening, salt, butter, one-half cup of the sugar and the vanilla until smooth.

    2. Gradually add the remaining sugar, beating, until the buttercream is of spreading consistency. A drop or two of food coloring may be added to color the mixture. Use for decorating cakes and other desserts.