Wilton Frosting

source:  Wilton cake decorating magazine

1 c. solid white shortening
1 t. vanilla
2 T. milk
1 lb. powdered sugar (approx. 4 cups)

*This makes a stiff consistency - for flowers with upright petals.  To make medium consistency add 1 T. of water for the full recips (add 1 teaspoon of water for each cup of stiff consistency icing).  Medium is used for stars.  To make thin consistency add 2 T. of water for full recipe (add 2 teaspoons for each cup of stiff consistency).  This is used for writing, and for icing a cake.
*This recipe makes approximately 3 cups of frosting.
*1 recipe will frost approximately 30 cupcakes.  I use the 2D frosting tip and do a quick swirl of frosting - a million times faster (and cuter).  I leave it at its stiffest for frosting cupcakes this way.