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.
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