Buttercream Frosting

Ingredients:

• 1/2 cup solid vegetable shortening (I used all butter instead of butter and crisco, but it melted when I used the frosting bags, so you have to keep it cool. or maybe try adding more powdered sugar)
• 1/2 cup (1 stick) butter or margarine softened
• 1 teaspoon clear vanilla flavoring (I use 1/2 t vanilla, 1/2 t almond)
  
• 4 cups sifted confectioners' sugar (approximately 1 lb.)
• 2 tablespoons milk

Makes: About 3 cups of icing.

instructions

(Medium Consistency)

In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all 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 refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.