Homemade Vanilla Buttercream Frosting



1 stick of butter (softened at room temperature)
12 oz./1.5 cups solid vegetable shortening
1 teaspoon vanilla extract
4 cups confectioners sugar (sifted)
1-2 tablespoons milk
Pinch of salt


Using a large bowl, mix the shortening and butter with an electric mixer until blended together and creamy. Add vanilla. In a separate bowl, sift the confectioners’ sugar. Gradually add the sugar into the mixture, on medium (be careful not to add too much sugar at a time or else it will overflow and fly everywhere). Occasionally stop to scrape the sides of the bowl. Mix until all the sugar is incorporated. Add a pinch of salt to give it just a hint of saltiness (if you desire). Add 1 tablespoon of milk. If the mixture is too dry, add more milk. If it is too runny, add more confectioners’ sugar. Keep bowl covered and chilled until ready to use. Frosting can be stored in an airtight container in the refrigerator for up to 2 weeks.

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