1/2 c. shortening
1/2 c. butter
1 t. vanilla
2 T. milk
4 c. confectioner's sugar (approximately)
Cream butter and shortening. Add vanilla.
Gradually add sugar, beating well on medium speed.
Add milk after all sugar has been blended in.
Refrigerate until ready to use.
NOTE: I double the recipe for a bundt cake or to decorate the top and sides of a 9Ă—13 cake.