Buttercream Icing

Directions

1. 1
   Cream shortening and butter with electric mixer; add vanilla. Gradually add sugar, 1 cup at a time, beating well on medium speed.
2. 2
   Scrape sides and bottom of bowl often.
3. 3
   When all sugar has been mixed in, icing will appear dry.
4. 4
   Add milk and beat at medium speed until light and fluffy.
5. 5
   Keep icing covered with damp cloth until ready to use.
6. 6
   For best results, keep icing bowl in refrigerator when not in use.
7. 7
   Refrigerated icing in an airtight container can be stored 2 weeks.
8. 8
   Re-whip before using.
9. 9
   Yields 3 cups.