DECORATOR ICING

1 cup solid vegetable shortening
1 pound powdered sugar, sifted
2 tablespoons whipping cream, about
1 teaspoon vanilla

Cream shortening until light and fluffy.  Add powdered sugar, cream and vanilla.  Beat at medium speed until all ingredients are well mixed.  Blend an additional minute or so, until creamy.  Do not over beat.

For icing cake, use thinner consistency icing, beating in additional 2 teaspoons cream per cup of stiff icing.  For decorating cake, use stiff to medium icing.  Add 1 teaspoon cream per cup of stiff icing for medium consistency.  Makes 3 cups stiff icing.

Frosting can be stored for a week in airtight container in refrigerator.  Just before using, whip again until fluffy.