Mock American Buttercream
The reason this buttercream is called "mock" is because I use high ratio shortening instead of butter. You can substitute the shortening for unsalted butter (and omit the butter flavoring) but it will not have the same texture. It also will not hold up as well in the heat. One of the benefits of using high ratio shortening is that it melts at a higher temperature.
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2 cups high ratio shortening
1 cup milk
3 pounds confectioners sugar (pure cane)
11/2 to 2tsp salt (more salt cuts down the sweetness)
2 tsp vanilla
1/2 tsp butter flavoring
1/4 tsp almond extract

Beat the shortening first, in your mixing bowl with your paddle attachment, to get out lumps. Dissolve the salt in the milk before adding it to the bowl. Add the rest of the ingredients and mix on low for 3 minutes. If you double the recipe, and it covers the paddle of your mixer, then mix on low for 10 minutes. (If you whip it too long on a higher speed, it will create air bubbles in your buttercream that are hard to smooth out)

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