Cake Frosting
 

IN A FAIRLY LARGE BOWL PLACE A ONE POUND BOX OF PWD. SUGAR

ADD 2/3 CUP OF MARGARINE , BUTTER, OR SHORTENING OR A COMBINATION OF THE THREE.

TSP. SALT

STIR WITH YOUR SPOON UNTIL YOU PRESS ALL THE SUGAR INTO THE SHORTENING
AND A MASS FORMS .

NOW ADD YOUR FLAVOR (VANILLA) 1 TBSP TO TASTE

ADD JUST ENOUGH WATER TO FORM SOLID MASS (NOT TO MUCH JUST A FEW DROPS AT A TIME WHILE MIXING (YOU CAN ADD MORE LATER IF NEED BE)

WITH A HAND MIXER START WHIPPING AT FAIRLY HIGH SPEED(SLOW AT FIRST)

IF TO STIFF ADD A LITTLE WATER. IF TO SOFT ADD MORE SUGAR. YOU NEED TO WHIP THIS ABOUT 5 MINUTES UNTIL A FLUFFY FROSTING APPEARS

THIS FROSTING CAN BE FLAVORED ANY WAY, IT CAN BE USED FOR DECORATIONS IT WILL HOLD ANY COLOR WITH OUT BLEEDING OUT.

THE CANNED STUFF IS "OK" IF YOU CAN GET IT ON THE CAKE AND KEEP IT THERE..
A LITTLE TIP ON FROSTING CAKES(ANY) MAKE SURE THERE VERY COLD
(FROZEN EVEN) THEY WILL THAW FAST, WITH FAR BETTER RESULTS, ALSO, COOL THE CAKES IN THE PAN, IN THE PAN , DO NOT DUMP THEM ON THEM ON THE COOKIE SCREENS, TRUST ME.