2# powdered sugar, sifted
3 C. White Crisco (do not substitute)
3/4 - 1 C. water (depending on humidity)
2 tsp. clear vanilla
1 tsp. butter flavoring
2 tsp. salt
1/2 C. fudge base
1 Tbs. glaze stabilizer
2. Add salt and glaze stabilizer. Add water.
3. While beating on low with stand mixer, add Crisco and fudge base.
4. When sugar is incorporated, turn mixer speed to high and beat 15 minutes.
5. Frost. Cakes frosted with this frosting do not need to be refrigerated unless kept over 24
hours.
