Buttercream Icing

In large bowl, cream shortening and margarine with electric mixer. Add 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.

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 refrigerator when not in use. Refrigerated in an airtight container,
this icing can be stored 2 weeks. Rewhip before using.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

To frost a cupcake, use a large pastry bag fitted with LARGE star tip. Fill with icing and starting at
outer edge, squeeze bag and pipe a spiral.
Yields: 3 cups of icing