Using shortening is the key to a great frosting!
I prefer to use a whisk attachment on my mixer
for better results.
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)
1. Whip soft butter and shortening together with a mixer,
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.
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: