Wilton Buttercream Icing

Directions

1. 1
   Cream the butter and shortening with electric mixer.
2. 2
   Add vanilla.
3. 3
   Gradually add sugar, one cup at a time, beating well on medium speed.
4. 4
   Scrape 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 high speed until light and fluffy.
7. 7
   Keep covered with damp cloth until ready to use.
8. 8
   Refrigerate when not in use.
9. 9
   Keeps for up to 2 weeks in airtight container.
10. 10
    Rewhip before using.
11. 11
    I double this for large cakes.