Light Buttercream Frosting
Servings 2 8" Round Cakes or 24-30 Cupcakes
- 1 Cup Sweet Cream Salted Butter softened
- 1/2 Cup All-Vegetable Shortening (Original Flavor)
- 4 Cups Powdered Sugar
- 4 Tbsp Heavy Whipping Cream
- 2 Tsp Vanilla Extract
Using the whisk attachment on a standing mixer, whip the butter and shortening on high for 8 minutes, until white and fluffy.
One ladle at a time, add powdered sugar while mixing on low. Mix for 10-20 seconds between each addition.
Mix in cream and vanilla extract.
Increase speed to medium and whip for 6 minutes.
If you’re looking for a more classic buttercream, replace the ½ Cup of Shortening with more Sweet Cream Salted Butter. The result won’t be as light, but it will be very buttery and flavorful.
I use the tub of Crisco All-Vegetable Shortening. They are not an affiliate, it’s just the only one I use. I have not tried a different brand so I can’t speak to the flavor.
For a perfectly white color, use clear vanilla extract. I use the normal extract and that yields a fairly light, off-white color.
If you do not use the frosting immediately, cover the bowl with a wet towel to keep it from drying and hardening. Whip for 10 seconds when you’re ready to use.
For colored frosting, add the food coloring to the frosting when you add the vanilla extract. Try a few drops at a time and add more to darken. Always start with less color, you can keep adding color but you can’t take it back!
Refrigerate extras in an airtight container for up to 1 week. Re-whip before use.
Not sure what to use your extra bits of frosting for? Make a cookie sandwich between Nilla Wafers, or use it as a dip for graham crackers. Both are delicious!