From Paulette Vickery's Recipe Collection

Raspberry Cake Icing

cakes

1 1/2 lb powdered sugar
1/4 teaspoon alllmond extract
1/2 teaspoon vanilla
1/2 cup cold water
1 each stick butter
3/4 cup crisco

Empty first 1 pound box of powdered sugar in mixing bowl. Add extract and water. Beat until smooth paste is formed. Add butter, crisco and remaining powdered sugar. Beat until fluffy. If icing is to stiff add 1/4 cup milk.

Yield: 16 servings