FREEZER FROSTING

"It's handy to have this sweet creamy frosting in the freezer when you need to decorate a cake or cupcakes. Just thaw in the fridge and spread. It's easy to tint with food coloring for a special look, assures Evelyn Comeau of Virden, Manitoba."

1/3 cup shortening
4 1/2 cups sifted confectioners' sugar, divided use
1 1/2 teaspoons vanilla extract
1/4 teaspoon salt
3/4 cup heavy (whipping) cream

In a mixing bowl, cream shortening 1 cup confectioner's sugar, vanilla and salt.

Add the remaining 3 1/2 cups sugar alternately with cream. Beat until the frosting reaches desired consistency.

Cover and freeze for up to 2 months. Thaw before using.

Yield: about 3 cups (enough to frost 24 cupcakes or a two-layer, tube, 13x9-inch or 15x10-inch cake)
Source: Reiman Publishing