Creamy Decorator's Frosting the Editors of Publications International, Ltd.
This recipe is part of the recipe for Bouquet of Roses Cake
Makes about 5 cups
|1-1/2||teaspoons lemon, coconut, almond or peppermint extract|
|7-1/2||cups sifted powdered sugar|
- Beat shortening and extract in large bowl with electric mixer on medium speed until fluffy. Slowly add 1/2 of sugar, 1/2 cup at a time, beating well after each addition. Beat in milk. Add remaining sugar; beat 1 minute more until smooth and fluffy.* Store in refrigerator. (Frosting may be used for frosting cake and/or piping decorations.)
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