Happy Birthday to me, turning a whopping 35 years old!!

In celebration, I am sharing a recipe for buttercream icing that I use often this time of year. All of my kids and myself have spring birthdays, so I use this one for decorating cupcakes or birthday cakes. I found it in an old Wilton cake decorating booklet and it is always a hit!

I would recommend actually decorating with it when it’s a little bit chilled. This is from a batch of cupcakes I just did for my daughter’s class (Her birthday is the day after mine).

These blue frosted ones are from my son Andrew’s 10th birthday party, which was this past weekend.

I may be getting a little birthday-ed out.

The recipe is fairly simple. Not the healthiest, but extremely tasty!

Buttercream Icing

1/2 cup butter

1/2 cup shortening

1 tsp vanilla

1/8 tsp salt

1 lb. (@4 cups) confectioner’s sugar

3 TB milk

Cream butter and shortening together. Add in vanilla and salt. Follow with confectioner’s sugar, adding in 1 cup at a time. Finally, add milk and beat until fluffy. Add food coloring if desired. Store in refrigerator when  not in use. Makes 3 cups of icing.