1lbs high ratio shortening 
8oz unsalted butter
1 tbsp vanilla extract 
1 tbsp almond extract 
1lb 4oz powder sugar

Cream butter till smooth, then add shortening and beat until fully mixed, add the rest of the ingredients, mix and scrape sides every minute for about 7 minutes on medium high. Perfect for a base butter cream for any filling just add an extract of a preserve like raspberry.

For a “all butter” buttercream substitute shortening with butter

To make it a crusting buttercream add 3 tbsp meringue powder, great for borders when using fillings, and as finale finished for a buttercream cake or a coating for cakes with a fondant finish, simply brush with an extract if gets to hard and dry, great for those perfect corners on fondant cakes.

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