Buttercream Icing - cooking recipe

Ingredients

1/2 c. solid vegetable shortening
1/2 c. butter or margarine*
1 tsp. clear vanilla extract
4 c. sifted confectioners sugar (approximately 1 lb.)
2 Tbsp. milk*

Preparation

Cream shortening and butter with electric mixer; add vanilla. Gradually add sugar, 1 cup at a time, beating well on medium speed.
Scrape sides and bottom of bowl often.
When all sugar has been mixed in, icing will appear dry.
Add milk and beat at medium speed until light and fluffy.
Keep icing covered with damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use.
Refrigerated icing in an airtight container can be stored 2 weeks.
Re-whip before using.
Yields 3 cups.