In a stand mixer, cream butter and shortening together.
1 cup butter, 1 cup shortening
Mix in powdered sugar. I add half at a time, mix and then add remaining sugar. Mixture will be thick.
2 pounds powdered sugar
Add vanilla and 2 tablespoons of milk. Mix
1 ½ teaspoon vanilla, 3-4 Tablespoons milk
Continue adding milk until desired consistency.
Notes
This recipe will frost 24 cupcakes or one, 9 inch layer cake. The amount of frosting used will depend on the piping. Tips
If frosting is too thick, stir in a bit more milk. Just add a little at a time.
Keep leftover frosting covered in fridge for up to a week. Bring to room temperature and stir before using.
If your powdered sugar has lumps, sift before using.
Do not overwhip the frosting or you may get little air bubbles.
Food coloring may be added after the frosting is completely mixed. I use gel food coloring rather than liquid food coloring. The colors are more vibrant and it won't thin your frosting.
This recipe may be doubled.
For warmer weather use, decrease the amount of butter and replace with shortening.
If you need your frosting to be pure white, you will want to use an imitation clear vanilla.