teaspoons lemon, coconut, almond or peppermint extract
7-1/2
cups sifted powdered sugar
1/3
cup milk
Beat shortening and extract in large bowl with electric mixer on medium speed until fluffy. Slowly add half of sugar, 1/2 cup at a time, beating well after each addition. Beat in milk. Add remaining sugar; beat 1 minute more until smooth and fluffy.* Store in refrigerator. (Frosting may be used for frosting cake and/or piping decorations.)
*If frosting seems too soft for piping roses or other detailed flowers or borders, refrigerate for a few hours. Refrigerating frosting usually gives better results, but you may also try stirring in additional sifted powdered sugar, 1/4 cup at a time, until desired consistency.
Note
This frosting also works well as the base frosting on a cake. Thin frosting by adding a little more milk.
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