Regular Buttercream Icing Recipe

(need two recipes to ice and decorate an 8 inch cake)

Ingredients
*1/2 cup butter at room temperature (able to poke a hole in it with finger tip)
1/2 cup shortening room temperature (in a pinch can use lard)
1 teaspoon vanilla
4 cup sifted icing (about 500 grams)
2 Tablespoon milk or so

Procedure
Cream the butter and the shortening with electric mixer. Add the vanilla and
beat again a few seconds. Add one cup of sifted icing and beat 10 seconds or
less. Add 3 more cups of icing sugar the same way. Start by adding 1 1/2
tablespoon of the milk and beat. Don't beat too long or you will have air bubbles
in the icing.

Check the consistency of the icing. Put your finger in the icing. If it comes out
clean you need more milk. If it just sticks to your finger than it's ready. You
may need to put some in a decorating bag with a tip and try squeezing it out. If
it is too stiff add 1/2 tablespoon of milk and beat. If it's too soft add 1/4 cup
of icing sugar and beat. The warmer the room, the less milk you will need. You
will almost never get it right on the first try because it depends alot on the
actual room temperature. Add more milk or icing sugar as required.

* If it's 25°C or more, you can replace the butter for shortening because it
won't melt as easily