1/2 cup unsalted butter softened = 1 stick 1/2 cup solid vegetable shortening 1 tsp vanilla extract 4 cups sifted powdered sugar 2 tbsp heavy whipping cream 1/8 tsp salt measuring cups and spoons stand mixer with paddle attachment container to store frosting if not using right away.

Set the butter on the counter for 45 minutes to soften, once soft cream butter and shortening on medium speed until light and fluffy for two weeks.
Add the vanilla, scraping down the sides of the bowl.
Add sugar one cup at a time, then add in heavy cream mix until desired consistency. Add gel food coloring if desired.
Store in airtight container for two days in the fridge.