1In large bowl ,cream butter and shortening with mixer.
3Gradully add powder sugar one cup at a time.Beat well on med speed. Scrape bottom of bowl often
4When sugar has been mixed in icing will appear dry.
5Add milk.beat on med speed until icing is light and fluffy.
6Keep bowl covered with damp cloth until ready to use. For best results keep bowl in fridge when not in use.
7refirdgerate in air tight container for up to two weeks. rewhip before icing.
8For thin (spreading) consistency icing sdd 2 tablespoons light corn syrup, water or milk.
9For pure white Icing(stiff consistency)omit butter sub with 1/2 cup shortening for butterand add 1/2 tsp No-Color butter flavor,add up to 4 tbsp light corn syrup water or milk to thin for icing cakes.