Delicious Vanilla Buttercream Cupcake Frosting - cooking recipe

Ingredients

1/2 cup Crisco shortening (I actually use Alpine Hi-Ratio Icing Shortening)
1/2 cup real butter, softened (not margarine)
1 teaspoon clear vanilla (I use Wilton's Vanilla or Butter flavoring)
4 cups powdered sugar (sifted)
2 tablespoons milk (use your judgment to adjust to consistency you want or need)

Preparation

In large mixing bowl with paddle attachment (I use my Kitchen Aid mixer) beat together shortening and butter.
Add vanilla and with mixer on low add your powdered sugar, one cup at a time, mixing after each cup is added. Scrape sides and bottom of bowl frequently.
When all sugar has been added frosting will appear dry. Add milk, one tablespoon at a time until you get your desired consistency (2-3 tbsps of milk give me the desired consistency I need for piping). Increase mixer speed to medium/medium high and beat for 4-5 minutes.
If not using right away or you have to step away for a few minutes cover the bowl with a damp cloth to keep frosting from getting too dry. This frosting can be stored in refrigerator for up to 2 weeks.
For thin spreading consistency add 2 tablespoons light corn syrup or milk.
For pure white frosting (stiff consistency) omit butter and substitute an additional 1/2 cup shortening for the butter and 1/2 teaspoon no color butter flavoring. Add up to 4 tablespoons light corn syrup or milk to thin for frosting cakes.
For Chocolate Frosting: Add 3/4 cup unsweet cocoa or 3-1 ounce squares unsweetened baking chocolate, melted. Add an additional 1-2 tablespoons milk.