Best Buttercream Frosting Recipe

This is a wonderful recipe, taken from the Wilton Cake Decorating pamphlet. I've tweaked it a little. Icing can be used immediately, or refrigerated for up to two weeks (rewhip before using).

• Ready In: 10 mins
• Yields: 3 cups

Ingredients

• 1⁄2 cup vegetable shortening
• 1⁄2 cup butter, softened
• 1  teaspoon vanilla extract
• 4  cups powdered sugar, sifted
• 2  tablespoons milk

Directions

1. Cream butter and shortening with electric mixer.
2. Add vanilla.
3. Gradually add sugar, one cup at a time, beating well on medium speed.
4. Scrape sides and bottom of bowl often.
5. When all sugar has been mixed in, icing will appear dry.
6. Add milk and beat at medium until light and fluffy.