In the bowl of an electric stand mixer fitted with the paddle attachment, mix the shortening and the water together until it is bright and shiny (up to 5 minutes). Add the vanilla extract and blend until combined.
With the mixer on low, add the powdered sugar and *meringue powder. Blend until combined.
Add additional water, milk, or cream 1 teaspoon at a time to thin the vanilla buttercream if thinning is necessary. Add additional powdered sugar 1 tablespoon at a time if frosting needs thickened.
Notes
Recipe adapted from Wilton Decorating Basics method course. Meringue powder is made up of dehydrated eggs. Leave it out if you want these cupcakes to sit out or if you follow a special diet.It's important to mix the shortening until it becomes shiny! If you want to keep the buttercream very white, use clear vanilla extract.Buttercream can be refrigerated covered in an airtight container for 1 week or frozen for up to 6 months.
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.