I topped the Gluten-Free Chocolate Cupcakes with this wonderful buttercream frosting for my daughter & her friends. I think it was a great icing, not very sweet, but it piped onto the cupcakes beautifully, even on a very hot day.
1/2 cup shortening
1/2 cup butter
4 cups confectioners’ sugar
1 tsp clear imitation vanilla extract
1/4 cup heavy cream
1. Cream shortening and butter until fluffy. Add confectioners’ sugar and continue beating until well blended.
2. Add vanilla and whipping cream blending on low speed until moistened. Add additional whipping cream if necessary (up to 2 ounces). Beat at high speed until frosting is fluffy.