1/2 c. solid vegetable shortening (I prefer Crisco)
1/2 c. butter
1 tsp. vanilla
4 c. sifted confectioners sugar
2 tbsp. milk

Cream Crisco and butter with mixer. Add vanilla. Gradually add sugar; then add milk and beat at high speed until light and fluffy. (Cover icing with a damp cloth to keep fresh.) It also can be kept in refrigerator in an airtight container for 1 week; re-whip before using.