My easy and delicious champagne kissed bakery-quality go-to frosting that's perfect every time. This is great for piping and making flowers and doesn't melt in warmer weather.
In a stand alone mixer fitted with a paddle attachment or a hand held mixer with beaters, cream on medium speed the shortening and butter until smooth, about 5 minutes.
Add the powdered sugar one cup at a time, scraping down the sides of the bowl after each cup. After the second cup, add a pinch of kosher salt, 1 ½ teaspoons of vanilla extract and about 3 - 4 Tablespoons of champagne. Beat until incorporated.
Continue adding the remaining sugar, scraping the sides as you go. If adding any food coloring, add it at this point.
Add the heavy whipping cream and beat until light and fluffy. Yields a little over 2 cups, enough for a 2 layer cake or 18-20 cupcakes.