Basic Buttercream

This is a basic buttercream recipe that can be used to ice cakes.To this you can add other flavors like fruit puree etc instead of the milk to get a spreading consistency and get a fruit flavor or color.Pipe into pastry bags for fancy decorations on a cake.
Preparation time:20 minutes
Serves: frosting and layering a 2 layered cake

1/2 cup unsalted butter at room temperature
1/2 cup shortening
3 1/2-4 cups confectioners’ sugar(powdered sugar)
1 teaspoon clear vanilla extract
1 tablespoon full fat milk or cream
1.Start with whisking the butter in a bowl.
2.Add the shortening and 1 cup at a time of powdered sugar and continue mixing until the mixture turns pale and creamy. Should not be too runny.

3.When ready to spread onto cake add the vanilla flavor and milk and beat to get a consistency to spread.Adjust the quantity of milk to get the desired consistency.
Do not melt the butter.
If the room temperature is too hot,put the butter in the fridge for getting a soft consistency and not liquidy.
If using colors only use a tiny drop of gel color and mix, then add more until you get the desired color.
You can also substitute half the butter with vegetable shortening.

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