Ingredients
Method
- Beat the shortening and the butter until fluffy. On my stand mixer, I usually beat them for about 2 minutes.
- Add the sugar, cream of tartar, and the vanilla. On low, gently mix until the sugar has incorporated all of the creamed mixture.
- Starting on low, slowly add one tablespoon of milk at a time until you get the desired consistency.
- Once you're where you want to be with the frosting, kick the mixer up to high and let it beat: 3 to 4 minutes with a stand mixer, 5 to 8 minutes with a hand mixer. You want light, fluffy frosting.
Notes
I'm not a big fan of recipes that tell you to judge quantities, but between the moisture content of the sugar and the vanilla used, you're going to have to take it slow with the milk and make your own judgments.
The consistency of the frosting is going to depend on what you're going to do with it. If you're just frosting a cake or cookies, a medium thickness will work. If you're going to write letters on a cake, you want to thin it out some. If you're making roses or piping flowers, you want a thicker frosting. If it feels light and smooth and easily spreadable, you've hit it right on the mark for the basic icing of cookies and cakes.
This will harden in the air. Set your cookies or cakes out overnight and the frosting will have hardened on the outside (but still be smooth and creamy when you bite into it).
As you're using it, keep any unused portion covered with a damp paper towel to keep it from drying out. If it dries out, add a little bit of milk and beat. It will smooth out again.
Store unused portion in a tightly covered container in the refrigerator. Bring to room temperature and stir well before using.