Latte Buttercream

From Sunny’s Kitchen frosts 24
Latte Buttercream frosting 1lb (16oz box) Powdered sugar sifted 1 cup unsalted butter (softened) 1/2 cup shortening (room temperature) 1 teaspoon vanilla 2 Tablespoons strong co ee 3 to 4 Tablespoons Heavy whipping cream (cold) Prep work: -Sift your powdered sugar and set aside. -Set your butter out and let it come to room temperature (about an hour) -Prepare instant or regular co ee Mix it: -In a large bowl on medium high speed cream together the butter and crisco until light in color and fluffy. About 3 to 5 minutes. The mixture should be smooth with no lumps. -Next add half of the sifted powdered sugar and mix on low until incorporated. Then mix on medium for about a minute. Add the other half of the sugar and repeat the mixing process. -Then add the vanilla and co ee and mix it all in. Once this is done you can add the heavy cream and mix on medium to high for about a minute or until you see the frosting getting very u y and smooth. - This should frost a 9” round cake, 13x9” cake or 24 cupcakes but since I tend to use quite a bit of frosting I normally make a double batch just to be safe.