Buttercream Icing

Directions

1. 1
   Cream butter and shortening with an electric mixer.
2. 2
   Add vanilla.
3. 3
   Gradually add sugar one cup at a time, beating well on medium speed.
4. 4
   Scrap sides and bottom of bowl often.
5. 5
   When all sugar has been mixed in, icing will appear dry.
6. 6
   Add milk and beat at medium speed, until light and fluffy.
7. 7
   Keep icing covered with a damp cloth until ready to use.
8. 8
   For best results keep icing bowl in refrigerator when not using.
9. 9
   This icing can be stored two weeks by refrigerating in an air-tight container.
10. 10
    Rewhip before using.
11. 11
    Yield: three cups.
12. 12
    Add two additional Tbsp of milk per recipe to thin for icing cake.