Life Changing Buttercream Icing

In a large bowl using an electric mixer, cream shortening and butter. Add the vanilla and the cream of tartar and mix to combine. Then add sugar, one cup at a time, making sure to scrape sides of the bowl often to ensure it is mixed well. Once all of the sugar has been mixed in, the icing will appear stiff and dry. Add milk and beat at medium speed until the icing is light and fluffy. You may need to add up to 2 tablespoons of milk.

This recipe will make approximately 3 cups of icing.

Icing can be refrigerated up to 2 weeks in an airtight container. Mix before using.

If you want to thin out icing so that you can pour it over a cake you can add up to 4 tablespoons of water or milk.

Want to make pure white icing? Simply omit the butter flavor shortening and butter and use 1 cup of regular solid vegetable shortening and add a dash of butter flavoring. You can also use colorless vanilla.