Buttercream Frosting

Using shortening is the key to a great frosting!
I prefer to use a whisk attachment on my mixer
for better results.

Ingredients:
 

  • 5 tablespoons softened butter (butter substitutes
    work well for dairy* free)

  • 5 tablespoons shortening

  • 3/4 teaspoon vanilla extract

  • 2 cups confectioners' sugar (powdered sugar)

  • 2 tablespoons milk (any dairy* free milk works well)

Directions:

1. Whip soft butter and shortening together with a mixer,
until fluffy.

2. Add in vanilla, then the powdered sugar one cup at a time. 

3. Add milk or milk substitute one tablespoon at a time until the frosting is light but slightly stiff.

4. Enjoy!

OPTIONS: Add all natural food colorings for fun!
To make it chocolate add approximately 1/3 a cup of cocoa (depending on how
chocolatey you'd like it) and a little more milk.

Servings: Enough to frost a 12 cupcakes, double the recipe for a 2 layer cake. 

Allergy free from:

Gluten

Wheat

Dairy*

Nuts

Fish

Egg

Soy