Decorator Frosting

Directions

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.