1/2 Cup Solid Vegetable shortening

1/2 Cup Butter or Margarine

1 Teaspoon clear vanilla extract

4 Cups sifted confectioner sugar

2 Tablespoons milk

Cream butter and shortening 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.

Yield:  3 cups

Chocolate Butter Cream Icing: add 3/4 cup cocoa and an additional 1 to 2 tablespoons milk to buttercream icing recipe.  Mix until well blended.

Chocolate Mocha Icing: substitute freshly brewed strong coffee for milk in recipe

Darker Chocolate Icing: add 1/4 cup sifted cocoa powder, and 1 more tablespoon of milk to chocolate buttercream.