Delicious Vanilla Buttercream Cupcake Frosting

1. 1

   In large mixing bowl with paddle attachment (I use my Kitchen Aid mixer) beat together shortening and butter.

2. 2

   Add vanilla and with mixer on low add your powdered sugar, one cup at a time, mixing after each cup is added. Scrape sides and bottom of bowl frequently.

3. 3

   When all sugar has been added frosting will appear dry. Add milk, one tablespoon at a time until you get your desired consistency (2-3 tbsps of milk give me the desired consistency I need for piping). Increase mixer speed to medium/medium high and beat for 4-5 minutes.

4. 4

   If not using right away or you have to step away for a few minutes cover the bowl with a damp cloth to keep frosting from getting too dry. This frosting can be stored in refrigerator for up to 2 weeks.

5. 5

   For thin spreading consistency add 2 tablespoons light corn syrup or milk.

6. 6

   For pure white frosting (stiff consistency) omit butter and substitute an additional 1/2 cup shortening for the butter and 1/2 teaspoon no color butter flavoring. Add up to 4 tablespoons light corn syrup or milk to thin for frosting cakes.

7. 7

   For Chocolate Frosting: Add 3/4 cup unsweet cocoa or 3-1 ounce squares unsweetened baking chocolate, melted. Add an additional 1-2 tablespoons milk.

* Per serving · 4 servings · Values may vary.