Bakery Style Vanilla Frosting
- 228 grams Unsalted butter
- 205 grams Vegetable shortening
- 625 grams Powdered sugar
- 60 ml Hot water
- 2 tbsp Cornstarch
- 2 tbsp Vanilla
- 1/4 tsp Salt
- Cream butter and shortening for about 2 minutes, until light and fluffy.
- Add cornstarch to the hot water and add it to the creaming mixture.
- Continue to cream until it’s a smooth mixture again.
- Add vanilla and combine well.
- Finally, start adding the powdered sugar one cup at a time