Buttercream Frosting

"- This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake. - You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk. - If you are a fan of shortening in your buttercream. simply omit one stick of butter and replace with 1/2 cup shortening. - Clear vanilla extract is used in this recipe to keep the frosting nice and white. If you don’t mind a slight color change, feel free to use pure vanilla extract, but decrease the amount to 2 teaspoons. - Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency. - If you choose to dye your frosting, go easy with the dye. Remember, you can always add more color, but you can’t remove it...."