Buttercream

• 1 stick Salted Butter, Softened
• 1 stick Unsalted Butter, Softened
• 1 cup Shortening
• 2 teaspoons Vanilla Extract
• 1 teaspoon Almond Extract
• Food Coloring Or Icing Tint, If You Want Colored Icing
• 2 pounds Confectioners Sugar (Sifted)
• 3 Tablespoons Milk

1. Cream the butter and shortening together. Add the extracts and coloring, if desired, and combine thoroughly.
2. Add the confectioner's sugar slowly over low speed. (High speed will create too many air bubbles.)
3. As the icing gets thicker, the powdered sugar will create a cloud of sugary dust when you add it. Put a dish towel over the top of the mixer to contain the dust.
4. When the icing gets pretty thick, add the milk 1 tablespoon at a time until you reach the desired consistency. (I usually have about 1/8 of a bag of sugar left that doesn't mix in.) The consistency you want is easy to spread but thick enough to stand up to layering or piping.
5. This icing will store for a few months in the refrigerator. Just make sure it comes back to room temperature before using it.

butter, butter, shortening, vanilla, almond extract, if, confectioners sugar, milk

Taken from tastykitchen.com/recipes/desserts/buttercream/ (may not work)