Yield: 3 cups 

Ingredients:  

• 125 ml (½ cup) shortening  

• 125 ml (½ cup) butter or margarine  

• 5 ml (1 teaspoon) vanilla  

• 1000 ml (4 cups) icing (confectioner’s) sugar  

• 30 ml (2 Tablespoon) milk  

Directions:  

1. Cream butter and shortening with electric mixer  
2. Add vanilla  
3. Gradually add icing sugar one cup at a time  
4. Beat well on medium speed until light and fluffy 
5. Keep icing covered with a damp cloth until ready to use  
6. Refrigerate in an airtight container. This icing can be stored for two weeks.  
7. Rewhip before using.