-1 bag powdered sugar
-1 cup shortening
-2 teaspoons vanilla extract
-1/2 cup to 3/4 cup milk
Blend the shortening and vanilla extract together until it is creamed. Begin adding a cup of powdered sugar at a time. Add the smallest amount of milk after every cup- make sure not to add to much. When all the powdered sugar is added it should be easy to spread the buttercream out but not to easy where it falls off the spatula. I ended up having to go back and add more milk.
For a detailed description of how to do the flowers head over to I am Baker. I love how her cakes turned out!