WHIP CREAM ICING
1 1/2 c. milk
2 tbsp. cornstarch (be sure it is packed tight)
Mix cornstarch and milk together until cornstarch is dissolved. Cook,
stirring constantly, until thickened and bubbly over low heat. Then cook about
30 seconds more, still stirring. Let cool and then refrigerate until ICE cold.
Overnight is best.
PART II:
1/2 c. granulated sugar
1/2 c. white Crisco
1/4 lb. butter
1 tsp. vanilla
Optional: Coconut
Cream mixture until light and fluffy. Mix sugar, Crisco, butter and
vanilla. Combine with cornstarch mixture. Whip until fluffy. After icing the
cake press on coconut, if desired, to taste.
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