Vanilla Buttercream Frosting
While I have used different ratios of butter and shortening to make buttercream, this is my go to mix. It creates a delicious buttercream with a lovely texture that holds up well for decorating but can be thinned to spread easily even on the most delicate cakes. If you don't have heavy cream on hand, you can substitute half and half or whole milk with good results.
Ingredients
- 1/2 cup butter , softened
- 1/2 cup shortening
- 1 Tablespoon vanilla
- 3 cups powdered sugar
- 2 Tablespoons heavy cream
Instructions
- Place the softened butter and shortening in a large mixing bowl. Beat until the mixture is completely smooth. Add the vanilla and beat to combine. Add the powdered sugar in 1/2 cup increments, beating slowly after each addition to combine. Turn the mixer up to high and beat for 1-2 minutes. This will help create a smooth and airy buttercream. Add milk or heavy cream as needed to help achieve a smooth, spreadable consistency.
- Spread the buttercream on the surface of the cooled cake or cupcakes. If necessary, this buttercream can be thinned with the addition of more heavy cream to make it easier to spread without scarring the surface of the cake. Any leftover frosting can be stored in an airtight container for several days.
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