Creamy Buttercream Frosting

This is a basic recipe is for a creamy buttercream frosting. This is not a cream cheese frosting recipe. There is a big difference. ๐Ÿ˜„

2 cups solid vegetable shortening (I used Crisco)
2 blocks of softened cream cheese
3 – 8 tablespoons of milk depending on the stiffness you desire for frosting
2 teaspoons of extract or more for desired taste
Gel or liquid food coloring if needed
2 pounds of 10x powdered sugar* more or less maybe needed depending on stiffness of frosting

In a stand mixer, combine shortening and cream cheese. Add extract and food coloring (if needed). Start by using 3 tablespoons of milk, add powdered sugar and continue to add milk until until you reach desired consistency. Beat until fluffy. This should be enough to frost 24 cupcakes or a 2 – 3 layer cake. Keep any leftover frosting in the refrigerator and set out for next use. Side note, I use a lot of frosting when I decorate cakes. The bigger tip I use to decorate with, the more frosting I use. You might want to cut recipe in half to see if this is enough for your decorating needs. ๐Ÿฐ

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