Ingredients:
•1/2 cup solid vegetable shortening
•1/2 cup (1 stick) butter or margarine softened
•1 teaspoon vanilla extract
•4 cups sifted confectioners' sugar (approximately 1 lb.)
•2 tablespoons milk
6-8 Large Strawberries Diced (I used fresh)
Makes: About 3 cups of icing.
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instructions
(Medium Consistency)
In large bowl, cream shortening and butter with electric mixer. Add vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Add milk and beat at medium speed until light and fluffy. Using a spatula mix in carefully the diced strawberries, adding more or less it's totally up to you. Ice cupcakes or cake for a fresh and different treat.
Keep bowl covered with a damp cloth until ready to use.
For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re whip before using.
For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.
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