LEMON BUTTERCREAM FROSTING
1/2 Cup shortening
1/3 Cup unsalted butter, room temperature
3 Cups confectioners’ sugar
4 Tablespoons lemon juice
2 Tablespoons whole milk
In a small mixing bowl, cream the shortening and butter with an electric mixer. Add the sugar one cup at a time, scraping the sides of the bowl as you mix. Add the milk and them lemon juice and mix on high speed until your frosting is fluffy and light. Use immediately. If you are using in pastry bags, and have some sitting in the bowl waiting to be used, keep the bowl covered with a damp cloth. Makes approximately two cups.
I like to use this on white cake or cupcakes, often adding a drop or two of yellow food coloring to this frosting. This is also wonderful topped with some flaked coconut.