1 c. vegetable shortening
2 tbsp. butter, softened
1 lb. confectioners' sugar
2 tbsp. cornstarch
1/4 c. egg white (about 2 eggs, medium)
1/2 tsp. vanilla extract
1/4 tsp. almond extract
Dash of salt

In large bowl, with electric mixer at low speed, beat shortening and butter until smooth. At low speed, add 2 cups confectioners' sugar, 1/4 cup at a time; then add cornstarch. Beat at medium speed until well combined.

Add egg white, salt, vanilla and almond extracts; beat at low speed until blended. Beat in remaining confectioners' sugar until mixture is smooth and stiff peaks form when beater is raised. Cover bowl; refrigerate. Makes 3 cups.

2 recipes frosts and decorates 8 or 9 inch round 2 layer cake.