1/2 Solid vegetable shortening
1/2 C. butter or margarine
1 tsp. clear vanilla extract
4 C. sifted confectioner's sugar (1Lb.)
2 T. milk
Cream Butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of the bowl often. When all the sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results keep icing bowl in the refrigerator when not in use. you can keep icing in the fridge for up to two weeks.
To make CHOCOLATE buttercream add 3/4 C. cocoa and additional 3-4 T. milk
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