White Chocolate Buttercream

(will frost 36 cupcakes)

18 oz white chocolate chips (about a 12 oz bag and a half)

1/2 cup milk, divided in half

1 cup vegetable shortening

1 cup butter (2 sticks)

2 teaspoons vanilla extract

8 cups sifted powdered sugar (approx 2 pounds)

Cream butter and shortening with mixer

Add vanilla

Gradually beat in sugar, scraping the sides

Icing will appear dry when all sugar is in.

Add 1/4 cup milk.

Beat until fluffy on medium, approx 30 seconds.

In microwave safe bowl add white chocolate chips and remaining 1/4 cup milk.

Microwave on 50% power 1 minute, then stir, continuing with 30 intervals until chocolate is just melted.

If there are a few lumps, just give it a good stir until they lumps melt, DO NOT overheat, you will ruin the chocolate.

When chocolate is melted, add to the prepared buttercream.

Beat in on medium until fully incorporated.

Let cool for 15-20 minutes, then pipe on.