The thick but creamy texture of this flavorful icing makes it ideal for decorating. It can be refrigerated in an airtight container for up to a week. Re-whip before using. Makes 3 1/2 cups.

1/4 c. butter, slightly softened
1/4 c. solid vegetable shortening
1 1/2 tsp. vanilla
5 c. confectioners' sugar (there are 4 c. in a lb.)
1/4 c. & 1 tbsp. milk

In a large mixing bowl: Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, 1 cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all the sugar has bee mixed in, icing will appear dry. Add milk and beat at high speed until light and fluffy. Keep icing covered with a damp cloth until you're ready to decorate. For best results, keep icing bowl in refrigerator when not using. NOTE: For economy reasons we suggest using buttercream icing recipe above.

DECORATING WITH FROSTING MIXES:

If you would like to use a frosting mix, you will need 3 packages of the creamy vanilla type that will frost 2 (8 or 9 inch) layers. There will be some leftover.

For each package of mix, use 4 LESS teaspoons of water than package directs. Less water gives a stiffer consistency for good decorating. Continue as directed on package. Each package makes about 1 1/2 cups icing. Do not refrigerate icing made from a frosting mix.

COLORING THE ICING:

Wilton Paste Food Colors are best for decorating because they are concentrated (a little goes a long way) and give the deepest colors. Liquid food colors mix instantly, but tend to give a more pastel color to icing. Whichever you choose, always add color gradually, mixing well each time, until you achieve the desired color. Add paste food colors by dipping a toothpick into color, then swirl into icing. MIX WELL. Use a new toothpick to add color each time, until you get the desired shade.