Ingredients
Scale
- 1/2 cup salted butter, softened
- 1/2 cup vegetable shortening**
- 2 vanilla beans (seeded) OR 1 Tbsp. vanilla bean paste
- 2 teaspoons pure vanilla extract
- 4 cups powdered sugar
- 3-5 Tbsp. heavy cream (or milk if you don't have cream)
Instructions
- Using a stand mixer, cream together the butter, shortening, vanilla bean paste (or the scrapings from 2 beans), and the vanilla extract with the paddle attachment, scraping down the sides as necessary. Unless you use a SideSwipe paddle like I do... then no scraping is needed 😉 Either way, continue mixing until it's smooth.
- Add in the powdered sugar, one cup at a time until it's all incorporated and moist. The mixture will be stiff.
- When all the sugar is mixed in, you can begin to add heavy cream, a tablespoon at a time until the consistency is good for you!
- I like the frosting to be stiff enough to pipe, but not so stiff that it makes my hand hurt! I know that's an incredibly scientific texture, right?
- Add more milk and/or vanilla bean paste until it's perfect for you!!
- **Before you ask... YES, you can use all butter and skip the shortening, but it will not hold up as well in heat (I live in Mississippi ya'll) or pipe as beautifully because it will be a softer frosting. It will also have a slightly different taste and texture.
- Prep Time: 10
- Category: Dessert
- Cuisine: American
