Buttercream Icing

• 1/2 cup (1 stick) butter
• 1/2 cup solid vegetable shortening
• 1 teaspoon clear vanilla extract
• 4 cups sifted confectioner's sugar (approximately 1 lb.)
• 2 tablespoons milk

1. FOR MEDIUM CONSISTENCY
2. In a large bowl, cream together shortening and butter with an electric mixer. Add vanilla extract. Gradually add the sugar, one cup at a time, and beat well using medium speed. Scrape the sides of the bowl often to incorporate ingredients.
3. When the sugar has been mixed in, the icing will appear dry. Don't worry. This is normal. Add the milk, and beat at medium speed until light and fluffy.
4. Keep covered with a damp cloth until ready to use. For best results, keep in refrigerator when not in use. Refrigerated in an airtight container, the icing will last up to two weeks, but you'll need to rewhit before using.
5. FOR THIN ICING (SPREADING CONSISTENCY)
6. Add 2 tablespoons light corn syrup, water, or milk.

butter, vegetable shortening, clear vanilla, s sugar, milk

Taken from www.epicurious.com/recipes/member/views/buttercream-icing-52462481 (may not work)