Buttercream Frosting

A good tasting buttercream. Holds up well for wedding cakes especially. In fact, used this on Mallory's wedding cake.

1 cup butter, softened
1 cup shortening* (I use butter if cake doesn't need to be white, but the shortening works well, too)
2 teaspoons vanilla
1 teaspoon almond extract
1⁄4 teaspoon salt
8 cups powdered sugar
6 tablespoons milk

In large bowl, beat together butter and shortening. Add vanilla, almond extract and salt. Gradually add powdered sugar and milk, beat until well blended and smooth. If frosting is too thin, add powdered sugar 1⁄4 cup at a time. If frosting is too thick, add milk 1 tablespoon at a time, sometimes I thin with small amounts of corn syrup as well. Also, this frosting tastes better the longer it sits.

Yield: 61⁄2 cups.