1/2 c. butter
1/2 c. solid shortening
1/4 tsp. salt
1 1/2 tsp. vanilla
5 1/2 c. confectioners sugar
1/4 c. plus 1 tbsp. milk

Cream butter and shortening in large bowl using electric mixer. Add vanilla and salt. Gradually add sugar, one cup at a time, beating well at medium speed after each addition. Scrape bottom and sides of bowl often. After all sugar has been added, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with damp cloth until ready to decorate. Keep icing bowl in the refrigerator when not in use.

Yields 4 cups icing.

Can store leftovers in tightly covered container and refrigerate up to 1 week. Just rewhip before using to restore proper texture.