Fluffy Vanilla Buttercream Icing

This buttercream holds its shape particularly well, making it good for decorating. If the buttercream becomes soft while piping, stir it over an ice-water bath until it stiffens. It can be made ahead and kept in an airtight container in the refrigerator up to 2 days. However, you must rewhip the buttercream before spreading it; let it sit at room temperature for about 30 minutes to soften lightly, then transfer to an electric mixer fitted with the paddle attachment. Beat on medium-high speed until the buttercream is smooth and spreadable. It will go through a curdle-like stage; keep beating. (You can also beat the buttercream vigorously with a rubber spatula if you don't have an electric mixer.)

Makes 3 1/2 Cups, Enough for One 2- to 3-Layer Cake or About 2 Dozen Cupcakes

Ingredients:

• 6 cups confectioners' sugar, sifted
• 3/4 cup unsalted butter, softened
• 1/4 cup vegetable shortening
• 6 to 8 tablespoons milk
• 1 teaspoon pure vanilla extract

Directions:

1. In the bowl of an electric mixer fitted with the paddle attachment, beat 3 cups of the confectioners' sugar, butter, vegetable shortening, 4 tablespoons milk and the vanilla extract until smooth, about 3 to 5 minutes.
2. Scrape down the sides of the bowl with a rubber spatula. Add the remaining confectioners' sugar; beat until light and fluffy, 3 to 5 minutes.
3. Add the remaining milk, 1 tablespoon at a time, to the mixture, as needed, to achieve a good spreading consistency.