1/2 c. solid vegetable shortening
1/2 c. butter
1 tsp. clear vanilla extract (I use regular vanilla extract)
4 c. sifted confectioners' sugar
2 tbsp. milk

Cream butter and shortening with electric mixer. Add vanilla. Gradually add sugar, one cup at a time; beating well on medium speed. Scrape sides and bottom of bowl often. When sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an air tight container can be stored up to 2 weeks. Re-whip before using. Yield: 3 cups.