Butter Cream Icing

Directions

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   In
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   large
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   mixing
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   bowl,
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   cream butter or margarine and shortening together.
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   Add vanilla.
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   Gradually add 10x sugar, one cup
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   at a time, beating very well.
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   Beat on medium speed. Scrape sides and
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    bottom
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    of bowl often.
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    Add milk and beat at high speed until
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    light
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    and fluffy.
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    Will
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    keep
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    very well, covered tightly, in refrigerator for several weeks.
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    Great for decorating fancy
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    cakes.
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    Set out
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    at room temperature before using.