• 7 1/2 cups powdered (10X) sugar
  • 2 1/4 cups vegetable shortening
  • 6 tablespoons (3/4 stick) unsalted butter
  • 1 1/2 tablespoons pure vanilla extract

Put the sugar, shortening, butter, and vanilla in the bowl of a stand mixer fitted with the paddle attachment and paddle at low-medium speed until the mixture is smooth, with no lumps, about 3 minutes.

With the motor running, add the water in a thin stream and continue to paddle until absorbed, about 3 minutes.

The buttercream can be refrigerated in an airtight container for up to 2 weeks.