1/2 c. Crisco
1/2 c. butter
1 tsp. vanilla
4 c. powdered sugar (1 lb.)
2-3 tbsp. milk

Cream shortening and butter together; add vanilla and mix. Gradually add sugar, 1 cup at a time, beating well on medium speed. Icing will look dry when all the sugar has been added. Add milk and beat on high speed until light and fluffy. Keep icing covered with damp cloth when not in use. Icing may be refrigerated in an air tight container for 1 week. Best if re-whipped before using.