1 cup shortening
1 tsp. clear vanilla
4 cups sifted powdered sugar
2-4 Tbsp. milk
Cream shortening with an electric mixer. Add vanilla and milk. Add sugar 2 cups at a time. Scrape sides and bottom of bowl often. Keep icing covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored for 2 weeks. Re-whip before using.
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