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Instructions |
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Cream together butter and shortening. Add vanilla.
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Add powdered sugar, scraping sides often.
Add milk and beat until light and fluffy.
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Keep frosting covered until use. Store in refridgerator for 2 weeks.
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| Serving
Suggestions |
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Makes 6 cups of frosting...for a big batch of sugar cookies.
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Originally Submitted
12/22/2010
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