Baker's Icing

From a Wilton cake decorating class from the late 70's.

• Ready In: 15 mins
• Yields: 8 cups

Ingredients

• 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)

Directions

1. Beat all ingredients for 10 minutes on high, then 5 minutes on low. Add water one T at a time until desired consistency.
2. Icing can be kept in an airtight container for 6-8 weeks at room temperature.