1/2 c (1 stick) butter or margarine (softened)
1 t vanilla extract
4 c powdered sugar
2 T milk
In large bowl, cream shortening and butter with an electric mixer.
Add vanilla. Gradually add the powdered sugar until frosting appears dry.
Add milk and beat at until light and fluffy. Keep bowl covered with a damp
cloth until ready to use.
Keep refrigerated in an air tight container when not in use.
Icing can be stored up to 2 weeks, rewhip before using.
Makes 3 cups.
Wilton
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