Jacquelynn Sokol
1/2 c. vegetable shortening
1/2 c. butter or margarine softened
1 tsp. clear vanilla extract
4 c. powdered sugar
2 T. milk
Cream shortening and butter with a mixer. Add vanilla (I like to use 1/2 tsp. vanilla & 1/2 tsp. coconut extract). Gradually add sugar. Mix well on medium speed. Add milk and beat. Refrigerate in an airtight container when not using. To make cakes look as smooth as fondant take a Viva paper towel and set on cake while rubbing it in a circular motion.
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