Makes about 2 1/4 cups of icing
1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine (softened)
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar (approximately 1 pound)
2 tablespoons milk
In a large bowl beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla.
Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
Gradually add milk; beat at medium speed until light and fluffy.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
For pure white icing (stiff consistency), omit butter; substitute an additional one-half cup shortening for butter and add 1/2 teaspoon no-color butter flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.
Keep bowl covered with damp cloth until ready to use.
