1 1/3 c. unsalted butter, softened
2/3 c. shortening
2 tsp. vanilla extract
pinch of salt
2 lbs. (8 c.) powdered sugar
1/4-1/2 c. milk or cream
1-4 tbsp. corn syrup
First cream together the shortening and butter until smooth and there are no more streaks, then add the vanilla and salt, and cream again until smooth and combined completely. Scrap down the bottom and the sides of bowl at this point to make sure there are no pockets of butter and shortening. Gradually add the powdered sugar and blend thoroughly, scrap down the sides of the bowl as needed. At this point if your frosting isn’t the consistency you want just add the cream a tablespoon at a time or some corn syrup a tbs. at a time, blending thoroughly after each addition. Keep adding the cream or corn syrup until you achieve the consistency you desire.
Never add any liquid to your frosting to thin it out until all the sugar in mixed in with butter and shortening mixture. If you do it before hand the frosting might turn out to thin, it is easier to thin frosting than it is to thicken it.
This recipe for buttercream could be considered a “base” if you will, it can be any flavor you like, for example lemon or almond. Just swap out the vanilla extract for any flavoring or extract you like and it becomes a whole new recipe. 🙂