This is my standard icing. It is good for traditional cake decorating.

• 1/2 cup Crisco shortening (not butter flavor)
• 1/2 butter
• 1 teaspoon vanilla (clear if you want it white)
• 4 cups sifted confectioners’ sugar (Dominos Sugar works best)
• 2 tablespoons milk (or water)

In large bowl, cream shortening and butter with an electric mixer.

Add vanilla.

Slowly add sugar.

When all sugar has been mixed in add milk and beat at medium speed until light and and peaks form. Be careful not to over mix.

Add paste color if needed.

Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.

Makes about 3 cups.

If you need it a little thinner for piping, just add 1 tablespoon of milk or water.

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