Buttercream Frosting

I've never posted a buttercream icing as a stand-alone post.  See, that's what this cake project is teaching me.

It's not like this icing is anything secret.  You can get it on the Wilton website.  Plus, it's pretty much the same everywhere you go.

The secret to a stable buttercream icing is not to use only butter.  Butter tastes good, but it melts.  Shortening doesn't taste good, but it holds its shape at room temperature.  Like with a good pie crust, a mix of the two provides the product you want.

"Wait, icing is pure fat and sugar?"  Um, yep.

1/2 C unsalted butter, cut into chunks
1/2 C shortening (butter flavored if you prefer)
1 lb powdered sugar
1 tsp vanilla (vanilla powder for a whiter icing)
milk as needed

1.  Cream together butter and shortening.

2.  Gradually beat in powdered sugar, then finish with vanilla.

3.  If icing is too stiff for your needs, add milk a teaspoon at a time.

4.  Use immediately.  If not, seal air-tight in a plastic bag.  You can refrigerate it for a week, or freeze it for up to a month.  Let it come up close to room temperature, beat it again to loosen it, and it will be usable.

Variations:

For chocolate buttercream, beat in 1/4 C cocoa powder.  You will need to add a bit more milk to keep the same consistency.

For an extra creamy buttercream, beat in leftover filling from the cake.  Not a lot, maybe 1/4 cup.

Makes 2 cups, enough for an 8" layer cake if you don't use it as filling.

Difficulty rating  π