The Best Buttercream Icing

I found this recipe online and tested it out on St. Patrick's Day to see if it was really the Best Buttercream Icing and if it was what I wanted to use for Eliana's birthday cupcakes. I didn't think it tasted quite right so I called my sister Rachel, the professional cake decorator. She confirmed my suspicions that the problem was the recipe called for all shortening and no butter and that I should use half shortening and half butter. After making it with half butter I decided that I don't like an all shortening icing but like the flavour SO MUCH BETTER when it's half shortening and half butter. Now it really is the best buttercream icing;)

I also used a little less of the heavy cream than the original recipe called for, but depending on how you want to ice your cake or cupcakes you can keep it the way I've got it here or add a little more of the heavy cream.

The Best Buttercream Icing
1 cup shortening, room temperature
1 cup butter, room temperature
8 cups powdered/icing sugar
1/2 tsp salt
1 tbsp vanilla
1/2 cup of heavy cream or whipping cream

In a Kitchen Aid or a large bowl with a mixer cream shortening and butter until fluffy. Add sugar 2 cups at a time until well blended. If the frosting gets too thick at any time you can add some of your heavy cream. Once all the sugar is mixed in add the salt, vanilla and heavy cream and mix until combined. Then mix on high until the frosting is light and fluffy. If you need additional cream you can add up to another 2 tablespoons, however don't do this until you've mixed the frosting on high to first see the consistency. As far as the consistency and taste of the icing goes, it is MUCH easier to add more of the heavy cream than to make it too thin and have to try to add more powered /icing sugar.

The frosting can be refrigerated for up to 2 weeks. To use after it's been in the fridge let it return to room temperature and then mix it again for a couple minutes. Then frost as usual.

* Note: This recipe can be easily halved if you don't want to make as much.