Marcy DeKruyf Recipe Collection
Buttercream Frosting for Marcy to try

http://tiphero.com/best-easy-buttercream-frosting/

3 cups powdered sugar, sifted
8 ounces (2 sticks or 1 cup) unsalted butter, at room temperature
1/4 teaspoon fine salt
2 teaspoons pure vanilla extract
1 to 2 tablespoons heavy or whipping cream

In the bowl of a stand mixer fitted with the paddle attachment, mix together the sugar and butter. Mix on low speed until well blended and then increase the speed to medium and beat for another 3 minutes. Add the salt, vanilla, and cream and beat on medium for 1 minute, adding more cream if needed.
STORAGE:
Transfer to an airtight container and store in the fridge for up to a week or in the freezer for up to 3 months. Let come to room temperature and re-whip in the stand mixer until light and fluffy again. Add a tablespoon or 2 of powdered sugar if it needs to thicken.

This makes enough buttercream to frost about 12 to 15 cupcakes. Double this recipe to frost a 8 or 9-inch two layer cake.

12-17-15 I tried it and it was really good tasting and easy to decorate with. Will be using it instead of the recipe using shortening.

Go to website for things to add for various flavors