Crusting Buttercream

1/2 C or 115 g butter, room temperature
1/2 C or 95 g vegetable shortening

1/2 t vanilla extract

1/8 t salt

1 T meringue powder (optional)

480 g powdered sugar

2 T milk (or less for thicker but less pipeable buttercream)

In a stand mixer on medium, beat butter and shortening 2 mins.

Beat in vanilla, salt, and meringue powder.

Beat powdered sugar and milk on low for 30 secs and then high for 3 mins.

Buttercream should be very thick.

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Note:  Crusting buttercream is best for detailed piping,

decorating gingerbread houses, and filling sandwich cookies!