1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine softened
1 teaspoon clear vanilla extract 
4 cups sifted confectioners' sugar (approximately 1 lb.)
2 tablespoons milk

In large bowl, cream shortening and butter 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.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 
1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add 
up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.