Better Than Bakery Buttercream Frosting

Blend butter and shortening together with an electric mixer in a large mixing bowl until blended. Slowly add the evaporated milk, vanilla extract and salt a little at a time which will make it a creamy consistancy.
Slowly blend in the first pound of the 10x confectioners sugar until mixtures stiffens to the consistency of a spreadable frosting for the cake. If it is too loose add a little more 10X. If it is too stiff add a little more evaporated milk a few drops at a time.

To frost you want to be sure that you can spread the frosting without pulling on the cake while spreading. It does help to chill the cake pieces a few hours in the refrigerator before frosting. spread one very thin coat over entire surface of the cake and then come back and spread a thicker layer for the final frosting. Take any extra frosting and add food coloring to it and a little more 10X sugar to stiffen. For simple decorations cut a teeny, tiny hole in the one bottom corner of a zip lock bag. Place frosting in bag and squeese in desired designs.