Wilton's Buttercream Frosting

Makes 3 Cups / Enough to frost 1 cake or 24 cupcakes with some extra

  • 1/2 cup Crisco / vegetable shortening
  • 1/2 cup softened butter/margarine (room temperature)
  • 1 tsp clear vanilla extract
  • 4 cups sifted confectioners sugar (1 lb)
  • 2 tbsp milk

  • Cream shortening and butter with your mixer, add vanilla extract.  If you are coloring, this is where I add my food coloring.  If you do not add food coloring, the frosting will reaming white.

    Gradually add sugar one cup at a time, scraping down the sides and bottom of the bowl after half is added.  Add remaining sugar. 

    Once all sugar has been added, frosting will look dry, add up to 2 tablespoons of milk and beat on medium until fluffy.

    When not using, keep the frosting in the fridge, it will keep there in an airtight container for 2 weeks.  Re-whip before using.