buttercream frosting

This frosting is the best! I LOVE it!
It keeps for ages and doesn’t need to be refrigerated, but if you choose to use butter instead of vegetable shortening, it won’t last as long as there are dairy ingredients and it needs to be stored in the fridge.
I prefer to use the vegetable shortening recipe (to be honest I haven’t made the butter recipe but have eaten it and don’t really like it), it’s nice and white and a beautiful canvas for whatever colours you choose to add.
It also doesn’t have a buttery flavour, so it’s better when adding flavours too.

Note: The recipes below are for quite stiff consistency frosting, so to make it thinner, add more water/milk.

Vegetable shortening-based buttercream
190g solid white vegetable shortening
5ml flavoring 
40ml water
450g pure cane confectioners’ sugar
10g meringue powder (available online or at your local cooking shop)
pinch of salt (optional)

1. Cream shortening, flavour and water
2. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Makes 2 1/2 cups of frosting

Butter-based buttercream
1/2 cup solid vegetable shortening
1/2 cup butter or margarine softened
1 teaspoon vanilla extract
4 cups sifted confectioners sugar 
2 tablespoons milk

1. Cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed.
2. Add milk and beat at medium speed until light and fluffy. 
Makes 3 cups of frosting