Recipe

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• 1 cup whole milk
• 2 tbsp cornstarch
• 1 cup granulated sugar
• 1/2 cup crisco white vegetable shortening
• 1/2 cup salted butter
• 1 tsp vanilla
• 1/2 tsp lemon extract
• 1/2 tsp salt

• 1 Combine milk and cornstarch and cook over med.
• 2 heat until thick.
• 3 Remove and cool thoroughly.
• 4 Combine, butter and crisco and beat until creamy and blended four minutes.
• 5 Add sugar, vanilla, lemon, and beat for five minutes or more until no sugar is felt between the finger tips.
• 6 Add cold cornstarch/milk mixture and continue beating for 5 more minutes.
• 7 Overall beating should take about 12 minutes- Fill and frost cake-.
• 8 Optional:.
• 9 Melt two squares Bakers White Chocolate and cool slightly, then add at the same time as the milk/flour mixture.
• 10 Melt two squares of semi-sweet chocolate and cool slightly and add to the mixture same time as the flour/milk cooled mix. Leave out the lemon if using the dark semi-sweet chocolate.