"Whipped Cream" Icing

1. 1

   Heat canned milk until it comes to a boil; remove from heat immediately.

2. 2

   Let cool.

3. 3

   Meanwhile, beat shortening with rotary beater until creamy.

4. 4

   Beat in sugar slowly until creamy and fluffy.

5. 5

   When milk is slightly warmer and lukewarm, pour into sugar mixture slowly while beating, add vanilla and continue beating until consistency of whipped cream, about 1 minute.

6. 6

   This icing tastes almost like whipped cream, is not sticky and stays soft for days.

7. 7

   This amount is sufficient to ice top of 7 x 11-inch sheet cake.

8. 8

   Double recipe to ice top and sides of two 8 or 9-inch layers.

* Per serving · 4 servings · Values may vary.

No additional tips available.