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LOCATION: Recipes >> Cakes Icing >> Decorator's Frosting

Print this Recipe    Decorator's Frosting

1/2 c. solid vegetable shortening
1/2 c. butter or magarine, softened
1 lb. confectioner's sugar (about 4 cups)
2 Tb. milk or water
1 t. vanilla

Cream shortening and butter. Add sugar, milk, and vanilla. Beat
until smooth and creamy in texture, adding more milk a drop at a
time if necessary. Store in refrigerator up to 2 weeks, beating
again before using. Makes 3 cups of stiff icing for decorating.
Add 2 t. of milk per cup of icing to thin it for icing cakes.
[Another goodie from the booklet: they recommend you use stiff
icing to make flowers, medium-stiff icing to make borders, and thin
icing to make writing and leaves.]

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