Confectioners' Frosting

8 cups (800 grams) powdered sugar

1 cup (226 grams) butter, room temperature

1 cup (l70 grams) shortening

2 teaspoons (8 grams) almond or vanilla extract

1/3 cup (80 grams) milk

Assorted food colors

In an electric mixer, cream the butter and shortening until smooth and well blended. Add the extract. With the mixer on low speed, gradually beat in the sugar. Scrape down the sides of the bowl. Add the milk and beat on high speed until frosting is light and fluffy. Add another l or 2 tablespoons of milk if too dry. Cover the icing with plastic wrap to prevent drying until ready to use. Store it in a covered container in the refrigerator for up to 2 weeks. Whip before using.

Tint portions of frosting with desired food color (I use the food color that is a paste - available at cake decorating stores and party stores).

This recipe will frost 2 8- or 9- inch cakes. (6 cups)