Butter Cream Frosting
3/4 cup Crisco
1/4 cup soft butter or margarine (room temp)
1/2 cup water
1/4 tsp. white vanilla
1/4 tsp. almond extract
2 lbs confectioners sugar (sifted)

Cream shortening until fluffy. Mix flavoring and water together. Alternately, add the water mixture and the confectioners sugar to the shortening. Beat at slow speed for 1 minute. Stir down the mixture with a wooden spoon before frosting cakes and cupcakes and before decorating.

White Butter Cream Frosting
2 cups white shortening (Crisco)
1 cup warm water
1/4 tsp white vanilla
1/4 tsp almond flavoring
pinch of salt
4 lbs confectioners sugar (sifted)

Add the flavorings and salt to the water. Stir and set aside. Cream the shortening until fluffy (about 10 minutes on high speed). Alternately, add the liquid mixture to the sugar using a slow speed on the electric mixer. Remove bowl of frosting from the mixer and "stir down" the mixture with a wooden spoon to remove some of the air bubbles.

Creamy Butter Cream Frosting
4 cups Crisco
1 stick margarine (room temp) (Note: 1 stick of margarine = 8 tbsp. or 1/2 cup)
1/2 cup half & half
1/4 tsp. white vanilla
1/8 tsp. almond extract
1/8 tsp. Creme Bouquet
Dash salt
2 lbs confectioners sugar

On high speed, cream shortening until fluffy (about 5 minutes). On low speed, add half & half, flavors and salt. On high speed, cream for 5 minutes. On low speed, add the confectioners sugar. Use medium speed and beat for 3-4 minutes.

Add the above ingredients until desired color and taste has been achieved which is at least a half cup of syrup and cocoa.

Fondant for Fruits & Vegetables (To use in place of marzipan.)
1/3 c soft butter or margarine
1/3 c light corn syrup
1/2 tsp. salt
1 lb. sifted confectioners sugar - about 4 cups
1 tsp. flavoring

Blend butter, corn syrup, salt and flavoring in a large bowl. Add sifted sugar all at once. Mix first with a spoon and then with hands. Blend until smooth. Store molded fruit at room temperature in covered container until needed.