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 on hand, you can substitute half and half or whole milk with good results.
Author: Jennifer from 1840 Farm
Ingredients
¼cupbutter, softened
¼cupshortening, room temperature
½cuppowdered sugar
4ouncesmarshmallow fluff
1Tablespoonheavy cream
Instructions
Place the softened butter and shortening in a large mixing bowl. Beat until the mixture is completely smooth. Add the powdered sugar and beat/mix until smooth and well combined.
Add the marshmallow fluff and beat to incorporate. Add the heavy cream and mix until the mixture is fluffy and smooth.
Spread the buttercream on the surface of cooled cake, cupcakes, or cookies. 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.