1/2 c. solid vegetable shortening
1/2 c. butter
1 tsp. vanilla extract
4 c. SIFTED confectioners' sugar (approx. 1 lb.)
2 tbsp. milk
3 tbsp. light corn syrup

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar (one cup at a time) beating well on medium speed. When all sugar has been mixed in icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with damp cloth until ready for use. Can be stored in refrigerator for 2 weeks. Rewhip before using. Yields 3 cups.