1.
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 bowl often. When all sugar has been
mixed in, icing will appear dry. Add milk and beat at medium speed until light
and fluffy.
2. Keep icing covered
with a damp cloth until ready to use.
3. For best results,
keep icing bowl in refrigerator when not in use. Refrigerate in an airtight
container, this icing can be stored 2 weeks.
4. Re-whip before
using.
