Buttercream Icing

In a large mixing bowl, cream butter and shortening with an electric mixer. Add vanilla and salt. Gradually add in sugar, one cup at a time, beating well on medium speed. Scrape the sides and bottom of the bowl often. When all the sugar has been mixed in, the icing will appear dry. Add milk and beat at high speed until light and fluffy. You may mix in food coloring as desired. Keep icing covered with a damp cloth until you’re ready to decorate. For best results, keep the icing bowl in the refrigerator when not using.

Tips:
There’s about 4 cups powdered sugar in a 1 lb. bag
Icing can be refigerated in an airtight container for up to a week. Just rewhip before using.
Makes about 3-1/2 cups icing.
1 cup of icing frosts about 12 sugar cookies.