With an electric mixer at low speed, mix all of the ingredients together. Increase speed of mixer to medium and beat for 1 to 2 minutes or until smooth and of spreading consistency.
A good frosting has a smooth consistency that holds swirls, but is still soft enough to spread on a cake without running down the sides. Frostings, when too thick, can pull and tear the cake’s surface. Thin a frosting that’s too thick with a few teaspoons of milk.
Frosts a 13 x 9 x 2-inch cake or fills and frosts two 8 or 9-inch cake layers.
Vanilla Frosting: 4 cups powdered sugar, 1/3 cup shortening, 1 ½ teaspoons vanilla extract, 2-4 Tablespoons milk
Cream Cheese Frosting: 4 cups of powder sugar, ½ cup butter (softened), 3 oz. of cream cheese (softened), 1 ½ teaspoon vanilla, 2-4 Tablespoons milk.
Cherry Buttercream Frosting: 4 cups of powder sugar, 1/3 cup butter (softened), 1 ½ teaspoons vanilla, 2-4 Tablespoons milk, 2-4 tablespoons drained, chopped maraschino cherries and 2 drops red food coloring.
Citrus Buttercream Frosting: 4 cups powdered sugar, 1/3 cup butter (softened), 2 Tablespoons lemon or orange juice, 1 tsp. of lemon or orange extract, Stir in 1/2 teaspoon grated lemon peel or 2 teaspoons grated orange peel. If needed thin with a little more lemon or orange juice.
Chocolate Frosting: 4 cups powdered sugar, 2/3 cup baking cocoa powder, 1 ½ teaspoons vanilla, 1/2 cup shortening, and 5 to 6 tablespoons of milk
Peanut Butter Frosting: 4 cups of powdered sugar, 1/3 cup peanut butter, 1 ½ teaspoons vanilla, 4-6 Tablespoons of milk..