Prep 15 mins
Cook 0 mins
From a Wilton cake decorating class from the late 70's.
- 2 lbs powdered sugar
- 1⁄2 teaspoon almond extract
- 1⁄2 teaspoon salt
- 1 1⁄4 teaspoons white vanilla
- 1 1⁄2 cups Crisco shortening
- 7 tablespoons water (added one at a time)
- Beat all ingredients for 10 minutes on high, then 5 minutes on low. Add water one T at a time until desired consistency.
- Icing can be kept in an airtight container for 6-8 weeks at room temperature.