"Whipped Cream" Icing

Directions

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.