This is a great buttercream recipe that I found on the back of one of my decorating kits [I'm a cake decorator] that is great for cupcakes or cakes.

1/2 cup solid vegetable shortening
1/2 cup butter or margarine
1 teaspoon clear vanilla extract [only if you want it completely white]
4 cups [1 lb.] confectioners' sugar
2 tablespoons milk

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Make sure to scrape the sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. [I found that I had to add both tablespoons for the consistancy I wanted] This recipe makes about 3 cups and I usually have just enough for a batch of cupcakes. Another good thing is that you can keep this in the refrigerator for about 2 weeks in a container, just remix before using.

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