Decorator Icing

1/2 cup shortening
1/2 cup butter, softened
1 lb. confectioner’s sugar (about 4 cups)
2 tablespoons milk
1 teaspoon clear 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.   Makes 3 cups of stiff icing for decorating. To ice cakes add 2 teaspoons of milk per cup of icing. Use stiff icing to make flowers and other shapes, thin to medium-stiff for borders and smooth surface frosting, and thin icing for writing or leaves.
 

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