1 Cup of Softened butter
1 Cup of vegetable shortening
2 Pounds of confectionery sugar
1½ Tablespoons of hot water
2 Teaspoons of vanilla extract
Start off by mixing the soft butter and shortening together till nice and creamy on medium speed. 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 add 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. Than rewhip it for ten minutes to bring it back to life.