Classic American Buttercream (great for cupcakes!)

• 1 cup butter (2 sticks), softened (but not melted!) Ideal texture should be like ice cream.
• 3-4 cups confectioners (powdered) sugar, SIFTED
• ¼ teaspoon table salt
• 1 tablespoon vanilla extract
• 2 tablespoons shortening (this makes ALL the difference!)
• 1/4-1/3 cocoa powder (I use dark cocoa powder) to taste. 
• up to 4 tablespoons milk or heavy cream

Instructions

1. Beat butter for FIVE minutes medium speed. (It will turn WHITE!)  
2. Gradually add powdered sugar ONE cup at a time, mixing well after each addition (30-60 seconds) on low speed so the sugar doesn't fly everywhere.
3.  Increase mixer speed to medium and add coco (if you are making chocolate frosting. If not skip) vanilla extract, salt, shortening, and 2 tablespoons of milk/cream and beat for 3 minutes. If your frosting needs a more stiff consistency, add remaining sugar. If your frosting needs to be thinned out, add remaining milk 1 tablespoons at a time.

If your frosting LOOSES its fluffy texture while mixing everything in, place in the fridge until it hardens a little (20-ish minutes). Sometimes all the mixing will heat up the bowl and melt the butter too much. A simple chilling and remixing for a minute or so will fix it!