Recipe - Gingers Vanilla Cream Frosting

1 Stick (One half cup) margerine,
softened
One half cup Shortening (Crisco)
1/8 teaspoon Salt
2 teaspoon Vanilla (preferably clear
vanilla)
1 Bag (2 pound) confectioner's
sugar
8 tablespoon HOT water (more or less may
be needed) (up to 10)

Cream shortening, margerine, and salt until light and fluffy. Add the
vanilla. Alternately add confectioners sugar and hot water, beating with
electric mixer until desired consistency is reached. If more water is
needed, add it only a few drops at a time. If you get it too thin, add
confectioners sugar, a tablespoon at a time.

This will keep for several weeks in the fridge, and will freeze
indefinitely. Be sure to beat well after bringing to room temperature.

This is just like the sugarysweet fluffy stuff on bakery cakes. My only
sister died three years ago in the middle of an asthma attack. Whenever I
make this recipe, I always remember the absolutely beautiful cakes she
did....

Posted to EATL Digest 25 Sep 96

From: "Sharon H. Frye" shfrye@PEN.K12.VA.US

Date: Thu, 26 Sep 1996 18:28:10 EDT