In micro container over saucepan, gradually stir 1 cup milk into 2 tablespoons cornstarch. Cook over low heat until thickened. Cool.

Cream together: 1/2 c. shortening 1 c. sugar 1 tsp. vanilla 1/4 tsp. salt

Add the cooled milk mixture to this and beat well, about 2 minutes until fluffy. Covers an angel food cake very nicely.