Ingredients
10 cups shortening, divided35 cups confectioners’ sugar (about 10 pounds), divided2-1/2 cups milk, divided10 teaspoons vanilla extract, divided5 teaspoons almond extract, divided
Preparation
In a large bowl, cream 2 cups shortening. Gradually beat in 7 cups confectioners’ sugar. Add 1/2 cup milk; beat until light and fluffy. Beat in 2 teaspoons vanilla and 1 teaspoon almond extract. Repeat four times. Store in the refrigerator. Bring to room temperature before decorating cake.
