Frosting

¾ cup of butter, divided
¼ flour
1 cup milk
½ cup solid vegetable shorting
1 cup sugar
1 tea vanilla

Melt ¼ cup butter in small saucepan and stir in flour.
Cook 1 minute stirring constantly.
Add milk and stir with a whisk until sauce comes to a vigorous boil and thickens.
Remove from heat and cover surface with plastic wrap and cool to room temp.

Beat remaining ½ cup of butter and shortening in bowl until creamy.
Add sugar and vanilla and beat 2 minutes.
Gradually add the sauce and beat 2 minutes more or until light and creamy and sugar is dissolved.

Here is the other thread. I've been toying with Buttercream for some time now...trying to find one with a light(ish) texture, but will hold piping (large tip stars, etc).

I've managed to come up with a frosting that I can work with for now. I have combined several recipes together and put this together. I've adjusted flavorings to what seems to be my family's preferences. I'll keep tweaking, but for now:

A Buttercream I Can Work With!!

• 2 cups butter (or 1 c butter 1 c shortening)
• 2 lbs powdered sugar (8 cups)
• 1/4 teaspoon salt
• 1 ½ tablespoon meringue powder (optional)
• 1 ½ teaspoon vanilla
• 1 teaspoon almond extract
• 4-6 ounces heavy whipping cream

Directions

1. Cream butter until fluffy.
2. Add sugar, meringue powder and half the whipping cream. Cream until well blended.
3. Add salt, flavorings and enough whipping cream to make the desired consistency.
4. Beat at medium speed until icing is fluffy.

Notes:

1. I used all sweet cream, unsalted butter. I did NOT use clear vanilla. The frosting was nearly white.
2. I saw some recipes said to add clear butter flavoring. I didn’t have any, so I haven’t tried adding it.
3. I did use meringue powder. In fact, I increased the meringue powder above what most recipes called for. I tried 1/2, 1, and 1 1/2 Tbsp, and determined 1 1/2 Tbsp held up the best for me. The frosting was not crusty.
4. Most recipes I found called for 1/2 tsp of salt. It tasted too salty to me, so I halved the salt.
5. I found that adding heavy whipping cream did seem to lighten up the texture...just not quite to where I want it. I'll keep adjusting measurements.

Other Notes:
Everyone who has tried my cupcakes with this frosting recipe seems to love this recipe hands down. I like the taste. It’s not too sweet. The texture isn’t quite as fluffy as I’m trying to achieve, but it produces a frosting that stays on the cupcake (I pipe it with huge pastry tips) and holds its shape.

I'm not completely there yet, but I think I'm finally on the right path. Thanks for following my journey. Let me know if you try it out and have any thoughts/comments.