½ cup vegetable shortening
½ c butter, softened
4 c sifted confectioners’ sugar
¾ cup cocoa (for chocolate buttercream)
1 t vanilla
3-4 T milk
In a large bowl, cream shortening and butter with electric mixer. Add vanilla (and cocoa if making chocolate buttercream). 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. Add milk and beat at medium speed until light and fluffy. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in fridge when not in use. Refrigerated in airtight container, this icing can be stored for 2 weeks. Rewhip before using.
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