Buttercream Icing

1/2c Crisco

1/2c margarine

1 ½ tsp vanilla

5c powdered sugar (about 4 cups in 1 pound)

3 tbs milk

With an electric mixer cream butter and Crisco.  Add vanilla and mix.  Add sugar a cup at a time, at med. speed, when all sugar is mixed icing will get very dry (use strong mixer).  Add milk and beat at high speed until light and fluffy.  If you are using to spread onto cake or to put on cup cakes and add sprinkles you can add extra milk to thin.  Color icing with food coloring (this will also thin) or icing tints.  Keep icing covered with damp cloth until ready to decorate.  Keep refrigerated if not using until later.  You can keep refrigerated in airtight container for up to a week.  The extra is great on graham crackers or cookies.  This makes 3 ½ cups of icing.