This is a classic buttercream recipe, one I've been using for years. The only difference is that I add a pinch of salt. I also add the sugar one cup at a time to ensure that the sugar is completely blended. Milk should be added until the desired consistency is achieved. Paste food colorings work best. Many reviewers have omitted the shortening, which is fine and produces a beautiful, creamy frosting; however, when blended properly, the shortening gives the frosting an added 'fluff' that can't be achieved with butter only. For those worried about the taste of the shortening, be sure to blend well. For more options: In addition to the vanilla, I add a 1/2 teaspoon of almond extract. For a chocolate buttercream, add 1/2 c of cocoa powder. (more or less can be added to taste) Thanks for sharing and happy baking!
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