Buttercream icing

1. Creami butter and shortening with electric mixer.
2. Add vanilla.
3. Gradually add sugar, one cup at a time, beating well on meduim speed.
4. Scrape sides and bottom of bowl often.
5. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy.
6. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. This icing can be stored for 2 weeks.
7. Rewhip before using.
8. Recipe from "fun gun".