Hope this isn't the wrong forum but I keep getting requests for this recipe. Beware! It takes practice to make and work with...but tastes really nice. I double the following batch in order to fill my 6 qt bowl so that it covers the paddle and beats smooth:
Combine: 2 lbs powdered sugar and a 12 oz. can evaporated milk. Blend until very smooth with a paddle attachment. Save back a little bit of milk to smooth in at the end.
Add 1 1/2 lbs unsalted soft butter and 1/2 lb Sweetex or shortening. If the weather is warm, you might switch to half and half butter and shortening. Beat for a long time. Add pure vanilla and almond flavor to taste (start with 1 tsp vanilla and 1/4 tsp almond and add more if you like). Add the rest of the milk you saved back and let blend in.
If the icing covers the paddle in your mixer, it will eventually beat very smooth and creamy (it does look ugly and lumpy for quite awhile first). I usually just let the mixer run while I go about covering my board or prepping my cake.
It turns out very soft and creamy (it is non-crusting but gets very firm in the fridge) but I use a spackle knife (whatever) to smooth the sides and it turns out nice...some cakes I used this icing for in my photos are my indiv. wedding cakes, fall flowers cake, raspberry scroll cake, and berry tiered cake. It makes a pretty basketweave and nice borders, and can make nice roses if you work fast and practice.
This icing stays good in your refrigerator for quite awhile, or freezer. Just rebeat before using. The icing can stand at room temperature for serving.
Warning...I had a lady on an email list try it and she hated it...LOL.... and I hated it when I started working at the place where we use this. But with practice you can get it, and it does have a very light flavor and tastes very nice, especially with berry fillings, etc. We do all our cakes at work with this icing.
Good luck!
Thanks for sharing. I'm going to give it a try.
Found it 
-thanks kita
sweetex is a high ratio right??? have you done it w/ crisco ???
Kitagrl, recipes don't take long to get lost in the threads.
Would you consider submitting your recipe to the CC Recipes section, so that it could be easily found and enjoyed.
Thanks for sharing.
I already did but on another thread they told me it will take awhile to show up so I posted it here for those who have been requesting me personally for the recipe.
Is that really 1.5 pounds of butter (six sticks) and another half pound of shortening to only 2 lbs of sugar??? Seems really buttery.....I would like to try it though, but how is it cost efective or maybe that doesn't matter?
Thanks,
april
Yes the measurements are correct....with unsalted butter it doesn't have a strong "butter" taste though.... and it is more expensive to make than regular buttercream...so its my "second" buttercream, which I use when people request whipped or certain wedding cakes because I think the iced surface looks nicer with noncrusting than with crusting.
Makes sense, I was just curious as it seems expsensive so I won't be trying it soon, but it sounds like a cool deal. Maybe if someone actually pays for a cake I'll try it, lol.
Thanks!
True....
I get my butter at Sam's...just the big pound blocks of it, the unsalted, is only like 1.67 or so per lb. I get the salted sticks at Sam's too for a few cents more but the blocks are great for the more expensive icing.
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