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

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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)

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Directions:

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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!

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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.

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

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Allergy free from:

Gluten

Wheat

Dairy*

Nuts

Fish

Egg

Soy