Decorator Frosting

1. 1

   Cream shortening and butter.

2. 2

   Add sugar, milk and vanilla. Beat until smooth and creamy in texture, adding more milk a drop at a time if necessary.

3. 3

   Store in refrigerator up to 2 weeks, beating again before using.

4. 4

   Makes 3 cups of stiff icing for decorating.

5. 5

   Add 2 teaspoons of milk per cup of icing to thin it for icing cakes.

6. 6

   You can use stiff icing to make flowers, medium stiff icing to make borders, and thin icing to make writing and leaves.

* Per serving · 4 servings · Values may vary.

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