Recipes

Blend together salted butter along with shortening. Blend well adding milk or half and half, & vanilla extract.

Slowly add confectioner's sugar, 1/2 cup at a time, until you reach desired consistency for spreading & decorating. (This consistency is a personal preference, you can always thin it out with a few drops of milk, or thicken it by adding a little more confectioner's sugar.

For chocolate buttercream, sift in 1/2 cup cocoa with confectioner's sugar, and incorporate 1/2 cup at a time until blended.

This frosting keeps well in freezer for about 3 or 4 months.

The amount of confectioner's sugar you will need is based on how fluffy you like your buttercream. A looser consistency will have a creamy texture and will be easy to frost, however, it will be more difficult to pipe designs, roses, so on.