"Whipped Cream" Icing - cooking recipe

Ingredients

1/2 c. Crisco or similar shortening
1/2 c. granulated sugar
1/2 c. canned milk
1/2 tsp. vanilla

Preparation

Heat canned milk until it comes to a boil; remove from heat immediately.
Let cool.
Meanwhile, beat shortening with rotary beater until creamy.
Beat in sugar slowly until creamy and fluffy.
When milk is slightly warmer and lukewarm, pour into sugar mixture slowly while beating, add vanilla and continue beating until consistency of whipped cream, about 1 minute.
This icing tastes almost like whipped cream, is not sticky and stays soft for days.
This amount is sufficient to ice top of 7 x 11-inch sheet cake.
Double recipe to ice top and sides of two 8 or 9-inch layers.