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DUDT'S ICING 
1 c. milk
3 tbsp. flour
1/2 c. Crisco
1/2 c. butter
1 c. sugar
1 tsp. vanilla

Combine milk and flour in saucepan. Stir until thick. Refrigerate 1 hour. Blend Crisco and butter until fluffy. Add sugar and vanilla. Whip at high speed for 2 minutes. Fold in milk and flour sauce. Whip until sugar dissolves, approximately 5 minutes.

Local bakery known for their buttercream icing.

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