Who doesn't love rich, sumptuous buttercream frosting? You may use all butter in this quick buttercream, but using vegetable shortening makes a frosting that will be a little firmer in warmer temperatures. Also, using the optional meringue powder, while not strictly necessary, will help your frosting holds its shape.
Beat the butter and/or shortening until fluffy.
Beat in the salt, meringue powder, and vanilla.
Add the confectioners' or glazing sugar and 2 tablespoons of the milk, and beat until smooth. Scrape the sides and bottom of the bowl.
Adjust the consistency of the frosting as needed by adding more confectioners' sugar or milk.
If you're not going to use the frosting right away, keep it at room temperature, covered, to prevent it from developing a dry crust.
This recipe is sufficient to frost the top of a 9" x 13" cake, or about 15 to 18 cupcakes. If you're frosting a layer cake, double the recipe in order to have enough frosting to pipe decorations.
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