Buttercream Icing

Buttecream icing and I haven't been getting along. I tried a few recipes, hated them, and basically didn't know where else to turn. I had to make a cake for an upcoming work party, so I went off in search of a new buttercream icing recipe. I stumbled on the Repressed Pastry Chef and thought, with this glowing review, how can I not try it?? In terms of flavor, I LOVED IT. In terms of texture, it didn't go on the cake as smoothly as I wanted, but perhaps I added too much water, not enough, or just plain stink at icing cakes so that's my problem. I will play with it on my next cake and see how it goes. Anyway, I'm in love.



Buttercream Dream Icing
Source: The Repressed Pastry Chef

1 stick salted butter - room temperature
1 stick unsalted butter - room temperature
1 cup shortening
1 tablespoon Clear Vanilla extract
2 pounds confectioner's sugar (powdered sugar, 10x)
4-6 tablespoons very cold milk

Directions
Cream the butter and shortening in the bowl of an electric or stand mixer. Add the clear vanilla extract and combine well. Begin adding in the sugar and mixing thoroughly after each addition. After all of the sugar has been added and mixed thoroughly, begin adding the very cold milk... one tablespoon at a time, combining very well after each addition (mixer on medium-high to high speed) until you reach the desired consistency.