This recipe is part of the recipe for School-of-Fish Cake
Makes enough to fill and frost 2 (8-inch) round or square cake layers or frost 1 (13X9-inch) cake
|6||cups sifted powdered sugar, divided|
|2||teaspoons clear vanilla extract|
*For thinner frosting, use more milk and for thicker frosting use less milk.
- Beat shortening in large bowl with electric mixer at medium speed until fluffy. Gradually beat in 3 cups sugar until well blended and smooth. Carefully beat in 3 tablespoons milk and vanilla. Gradually beat in remaining 3 cups sugar, adding more milk, 1 teaspoon at a time, as needed for good spreading consistency. Store in refrigerator.
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