Buttercream Frosting

This is the recipe I learned long ago in a cake decorating class. I love it because it doesn’t taste like shortening, and it dries firmly (without getting hard) when you decorate cookies or cake.

1/2 C. milk
1/2 C. softened butter (no substitutes)
1/2 C. shortening
1/2 tsp. salt
1 tsp. vanilla
1 tsp. lemon flavoring
6-8 C. (about a pound) confectioners sugar

In a mixing bowl, blend the milk, butter, shortening, and flavorings. Blend in the sugar a cup or two at a time, scraping the bowl, until the frosting is thick and forms peaks.
For colored frosting, use paste coloring to maintain a thickness that will hold its shape during decorating. Makes enough to decorate/frost 6 batches of sugar cookies, or a cake.

Kitchen Hint: I divide my frosting into 4 or 5 plastic containers and color one batch with deep pink, one batch with yellow, one with green, one with sky blue and I leave some white. Then I get out my pastry bag and decorating tips, the sanding sugars, jimmies, and miniature M&Ms, and I PLAY! Let the decorated cookies dry/set up before you store or freeze them.

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