1 tsp clear vanilla extract (use clear for white frosting)
1/2 cup – 3/4 cup milk
Optional: 1/4 – 1/3 cup lemon curd
Instructions
Cream shortening and vanilla in mixer for 2-4 minutes. Add in powder sugar, one cup at a time. If you find your mixer struggling, slowing add in milk. Use more milk for a creamy consistency, use less milk for a stiff consistency.
Mix in lemon curd to taste. This makes a very light, cream colored icing.. still white but almost the color of a rose petal.
You may use half crisco and half butter, I used all Crisco. Use less sugar if you think this recipe will be too sweet.
Because I used only Crisco, I found this icing sweet but uninteresting.. the addition of the lemon curd made all the difference.
By I Am Baker
Recipe by Just a Smidgen at https://justasmidgen.com/2012/05/09/lemon-meringue-rose-petal-cake/