Here's How to Make this Yummy, Easy Frosting Recipe
Blend butter and shortening in a large bowl with mixer until well-blended and creamy. Blend in vanilla.
Add powdered sugar, one cup at a time, mixing after each addition.
Add milk; mix until light and fluffy. Use immediately, or refrigerate in an airtight container for up to two weeks. Re-whip before using.
This recipe can be thinned out to spreading consistency by adding about 3 tablespoons of corn syrup.
Yield: 3 cups.
A note from the party girl: I always double this recipe when I decorate a cake to ensure that I have enough to both frost and embellish. If you have any left over, seal it in an airtight container and put it in the fridge. It will stay good for up to two weeks...just re-whip it before using to soften it up.
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