Classic Vanilla Buttercream
Yield: about 3 cups frosting. Enough for 3-4 dozen cookies or 1, 8 inch 2 layer cake.
1 lb powdered sugar
1/4 c butter
1/4 c shortening
1 tsp vanilla
ice cold milk to consistency (about 2-3 Tbsp)
Food coloring (gels are the best)
Combine butter and shortening and vanilla. Slowly add powdered sugar until it's too thick. You'll know. ;) add cold milk just a tsp at a time until it's the right consistency. If you accidentally make it too thin, add a little more powdered sugar until its just right. When you run your finger through it and the sides, or walls, slowly bend down, its perfect for frosting cookies! If the walls are completely stiff- your cookies will break when you try to frost them. If the walls of the frosting immediately cave in, it's too thin. If you are doing several colors, separate the frosting into small bowls (I don't suggest doing more than 3-4) and then mix in your colors with cereal spoons.