(Makes approximately 7 cups, and will fill and frost a 6 inch cake)
1 cup unsalted butter
1 cup vegetable shortening
2 lb. powdered sugar
1/4-1/2 cup heavy cream (depending on how creamy you like it)
1 tbsp pure vanilla extract
1-2 tbsp lemon juice (optional)
pinch of salt
Gel coloring of choice (optional)
1. Place butter and shortening into the bowl of a stand mixer, and beat on high for 5 minutes (or until pale and increased in volume).
2. Turn mixer to a low setting. Add heavy cream, salt, and vanilla. Begin adding powdered sugar- 1 cup at a time, until all has been added. Lemon juice can be added to reduce sweetness if desired.
3. Beat at a medium speed until buttercream is smooth and creamy. Gel color can be added at this point.
Buttercream can be stored for up to 2 weeks in the refrigerator.