SANDERS BUTTERCREAM FROSTING

3/4 c. butter
1/4 c. Crisco shortening
3/4 c. milk
1 c. sugar
1 egg white
1 t. vanilla

Scald milk and sugar and let cool. Beat egg white til stiff and gradually add the cooled milk mixture. In another bowl, cream butter and Crisco til very creamy. Gradually add egg white mixture. Add vanilla, fold together and chill in refrigerator (15-30 minutes).
(covers a 9x13 inch sheet cake or fills and frosts a two layer cake)

January, 2005, Menu Minder