Muyly’s Best Vanilla Frosting: 

Stays temperature stable, smooth, and so delicious! 

Makes enough to frost an 8-inch, 3 layer cake (not 3 tiers - as there’s a difference)

• 1 Cup room temp. butter
• 2 Cups all veg. shortening
• 1/2 teaspoon butter flavor extract
• 1 teaspoon vanilla extract 
• 8 Cups powdered sugar 
• 8 tablespoons to 1/2 cup of cream or half and half 

Instructions: With a hand mixer or stand mixer, beat together butter and shortening until combine and smooth. On low speed add butter extract and vanilla extract. Increase speed to incorporate thoroughly. Add half the powdered sugar on low until just combined with the butter and shortening mixture. Then add the other half. Add 8 TB of half and half or cream and check consistency. Buttercream should spread easily with a knife along the side of the mixing bowl. If it seems stiff, add liquid, up to ½ a cup until consistency is achieved.

To Store: This frosting will be fine at room temperature for several hours, but if you aren’t going to use it for a day or two, transfer to a GLASS bowl and cover tightly. Take it out the day you need it and let it come to room temp before frosting.