Ruth told me her frosting recipe was just a basic recipe, and it turns out that it is - with just a slight twist. She thins with milk instead of water. It gives the frosting a creamier taste.

Ingredients

1/2 c vegetable shortening
1/2 c butter
1 tsp vanilla extract
4 c sifted confectioner's sugar
3 tbsp milk

Time

Prep 10 min

Instructions

Cream shortening & butter; add vanilla.

Gradually add sugar, one cup at a time, beating until well blended. It often looks like little beads of frosting at this stage.

Add milk and beat until light & fluffy.

For best results, keep tightly covered until ready to use or use immediately. Frosting will 'set' within minutes of being spread or piped.

Can be stored up to 2 weeks; rewhip before use.