Buttercream Icing - cooking recipe

Ingredients

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

Preparation

Cream butter and shortening with an electric mixer.
Add vanilla.
Gradually add sugar one cup at a time, beating well on medium speed.
Scrap 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 a damp cloth until ready to use.
For best results keep icing bowl in refrigerator when not using.
This icing can be stored two weeks by refrigerating in an air-tight container.
Rewhip before using.
Yield: three cups.
Add two additional Tbsp of milk per recipe to thin for icing cake.