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For our gender reveal party I tried out a new buttercream frosting recipe and really enjoyed it. I left out the vanilla extract and it was just fine. The key is to make sure you beat it long enough to get it nice and fluffy and creamy otherwise it will separate a little.

Buttercream Frosting
(Adapted from Cookies & Cups)

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1 1/2 cups room temp salted butter (3 sticks)
1/2 cup vegetable shortening
7-8 cups sifted powdered sugar (2 lb)
1/2 cup milk

Cream butter and shortening together until smooth, approx 3 minutes using a paddle attachment.

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Slowly add sugar, once all added crank up speed on mixer to med- high and whip it up for approx 1 min.

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Add milk, depending on your liking: stiffer~ less milk, creamier ~ more. If you add too much, no worries, just sift in a little more sugar.

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Notes
I only add vanilla extract if I am coloring the frosting, otherwise, it is just as tasty without and the extract tends to make it a little tan, unless you use clear vanilla.

This will frost 24 cupcakes (piped on) or cover 9″ round cake. Here’s how much it makes (I forgot to separate before adding the food coloring and ended up having to make 2 batches instead of just one)

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