Instructions: Cream shortening, margerine, and salt until light and fluffy. Add the vanilla. Alternately add confectioners sugar and hot water, beating with electric mixer until desired consistency is reached. If more water is needed, add it only a few drops at a time. If you get it too thin, add confectioners sugar, a tablespoon at a time.

This will keep for several weeks in the fridge, and will freeze indefinitely. Be sure to beat well after bringing to room temperature.

This is just like the sugary-sweet fluffy stuff on bakery cakes. My only sister died three years ago in the middle of an asthma attack. Whenever I make this recipe, I always remember the absolutely beautiful cakes she did....

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