Buttercream Icing

Yields enough to frost a 2 layer cake (2x9 in round baking pans). In a stand mixer on medium speed, cream shortening until fluffy (about 3 min). Add 2 cups of icing sugar, mixing first on the stir setting (to avoid plumes of icing sugar blowing t/o your kitchen), and then increase speed to medium. Mix until well combined. Add the remaining 2 cups of icing sugar, and mix until well combined. If your mixer is struggling to combine the shortening and sugar, add tbsp of heavy cream (but be sure to add only 5 tbsp in the next step). Add salt, vanilla, and heavy cream, and blend until well combined. Then beat on medium speed until the frosting is light and fluffy. Add additional cream or icing sugar to adjust to desired consistency. When adjusting consistency, add the cream or icing sugar in very small quantities - it is easy to over-correct. Note: You can make the recipe substituting butter for the shortening and pure vanilla extract for the clear imitation, but the frosting will not be white - it will be cream/off-white colored.