Cream together butter and shortening until smooth.
Add salt and vanilla and beat until well combined.
Slowly add powdered sugar 1 or 2 cups at a time until your mixture is thick and a little lumpy (you can always add more later).
Add milk and beat until light and fluffy (about 2-3 minutes).
If necessary, add more powdered sugar until you reach your desired consistency.
Use to frost your favorite cakes, cookies and cupcakes!**
As you can see, my frosting isn’t pure white. This is because I used vanilla extract that is brown. If you want a whiter frosting, use clear vanilla.
If you plan to decorate with this frosting please keep it at room temperature. Cold frosting does not pipe well (or at all)!
If you’d like to add color, simply mix it in after your frosting has reached your desired consistency!
I usually decorate cakes the night before and let them set up in the fridge. Then I remove from the fridge at least 2 hours before serving so they can come to room temperature.
This makes a TON of frosting! If you don't use it all you can freeze it to use for later!
How to store vanilla frosting:
This vanilla frosting lasts in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 2 months.
You can also store it in the piping bags in the freezer or refrigerator. I often use disposable decorating bags and if I have leftover frosting I just toss the bags into the freezer or refrigerator
Salted Butter. I use salted butter to make frosting (and just about everything). Unsalted butter works perfectly as well. You can also try using vegan butter for a dairy-free version.
Shortening. I use Crisco all-vegetable shortening to make this vanilla frosting. It works well and is easy to use because it comes in stick form. I don't recommend making substitutions for the shortening.
Milk. I have used many different varieties of milk, I recommend whole milk or 2% milk to make this homemade frosting.
Pure vanilla extract. Use pure extract for the best flavor. You can also use vanilla beans or vanilla bean paste.
Sea salt. I like to add a pinch of sea salt to really bring out the flavors. This is optional, and you can omit it if you'd like.