Prep Time: 15 minutes

Cook Time: 0 minutes

Serves: about 6 C. This will do 24 cupcakes piled high with frosting or you can easily half this recipe.

Ingredients:

3 sticks salted or unsalted butter about 1½ c. butter

1 ½ C. vegetable shortening, you can use butter or plain flavored

2 lb. confectioners’ sugar (powder sugar)

1/3 C. heavy cream or milk

2 tsp. vanilla extract (I use more) or any flavor your little heart desires. You will add more or less depending on your taste

What to do:

Whip together the butter and sugar on medium to high speed for about 4 minutes, making sure to scrape down the sides and bottom of the bowl often. Next, add in all of your powdered sugar making sure to start your mixer on low then go up to high speed or you’ll have a wonderful dust cloud. Once on high speed, mix for another 4 minutes making sure to scrape the sides and bottom of the bowl at least twice. Put your mixer on low and drizzle in the cream and extract. Increase speed to high and whip for another 6 minutes. This is where you could add a color if you were using just one.

Christina’s Notes:

You can freeze the frosting for up to 7 weeks and refrigerate for up to 5 weeks. I also use a stand mixer when I do mine and always use the whisk attachment. I’m a bit lazy and really don’t want to stand to hold my handheld mixer that long…..…lol

I like to use some shortening in my Buttercream frostings because shortening adds stability to a frosting recipe and that’s great for using in places where temperatures are really hot and humid but you can use all butter or all