Butter Cream Frosting

1 cup butter, room temperature 1 cup of shortening 2 pounds confectioners sugar 1 1/2 tablespoons hot water 2 teaspoons vanilla extract Place your butter and shortening together in the bowl of your mixer. Mix them together on medium speed until they are nice and creamy. Turn the mixer down to the lowest setting and slowly incorporate the powdered sugar into the shortening mixture. Once you have added all the sugar to the mix pour in the hot water and the vanilla. Turn the mixer up to medium-high speed and continue mixing for 10 minutes until light and fluffy. You can switch up the flavor by using a different flavored extract like almond extract or peppermint extract instead of the vanilla extract. The buttercream can be stored at room temperature for up to three days or in the refrigerator for up to two weeks. When you bring it out of the refrigerator let it sit at room temperature for two hours. Then re-whip it for ten minutes to bring it back to life.

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