Buttercream

Directions

1. 1
   Cream the butter and shortening together. Add the extracts and coloring, if desired, and combine thoroughly.
2. 2
   Add the confectioner's sugar slowly over low speed. (High speed will create too many air bubbles.)
3. 3
   As the icing gets thicker, the powdered sugar will create a cloud of sugary dust when you add it. Put a dish towel over the top of the mixer to contain the dust.
4. 4
   When the icing gets pretty thick, add the milk 1 tablespoon at a time until you reach the desired consistency. (I usually have about 1/8 of a bag of sugar left that doesn't mix in.) The consistency you want is easy to spread but thick enough to stand up to layering or piping.
5. 5
   This icing will store for a few months in the refrigerator. Just make sure it comes back to room temperature before using it.