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Vanilla Cupcakes with 5-Ingredient Buttercream Frosting Sitting on a Ceramic Display

5-Ingredient Buttercream Frosting

Light, fluffy, pipeable buttercream made with shortening and butter so it holds its shape for decorating. Five ingredients, keeps for days, and the go-to for every birthday cake.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 cups (frosts 24 cupcakes)
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 1/2 cups shortening
  • 1/2 cup butter 1 stick, room temperature
  • 2 tsp vanilla extract clear vanilla for pure white
  • 7 cups powdered sugar about a 2-pound bag
  • 1/3 cup heavy whipping cream
  • gel food coloring optional

Method
 

  1. In a stand mixer with the paddle, cream the shortening and butter on low 1-2 minutes until smooth. Mix in the vanilla.
  2. On low-medium speed, add the powdered sugar 1 cup at a time, scraping the bowl now and then. The frosting will look a little dry; that is normal.
  3. Slowly pour in the heavy cream on low, then increase to medium and beat until smooth, soft and fluffy.
  4. Tint with food coloring if you like and beat until the color is even. Pipe or spread.

Notes

Keeps in the fridge for several days; bring to room temperature and re-whip before using. Add a little more cream for a softer spread or more sugar for stiffer piping.