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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, frosting will appear dry.
Add milk and beat at medium speed until light and fluffy, adding milk until you have desired consistency.
Keep frosting covered with a damp cloth until ready to use.
For best results, keep frosting bowl in refrigerator when not in use.
Refrigerate in an airtight container - this frosting can be stored 2 weeks.
Rewhip before using.
If you want different colored frosting for cookies or cakes, you can divide dough into different containers and add food coloring to each batch and mix in thoroughly before frosting.
If frosting should become too thin for some reason, simply add more powdered sugar until right consistency for you.
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