1/2 cup solid vegetable shortening
1/2 cup (1 stick) butter or margarine (softened)
1 teaspoon clear vanilla extract
4 cups sifted confectioners’ sugar ((approximately 1 lb.))
2 tablespoons milk
In large bowl, beat shortening and butter with electric mixer until light and fluffy. Beat in vanilla. Gradually add sugar, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry. Gradually add milk; beat at medium speed until light and fluffy. For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk. For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and add 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes. Keep bowl covered with a damp cloth until ready to use If using a hand mixer, beat shortening, butter, if used, and liquid first, then add sugar, as above. It may be necessary to add additional sugar for the correct consistency. Heat fudge over low heat in a saucepan
Assorted Dried Fruit (figs, dates, apricots)
Roll the dried fruit in the powdered sugar, then, spread some of the above-made butter cream frosting on top of the dried fruit and place a walnut half on top of the frosting.