2 lbs. powdered sugar
1/4 c. Down's Cake Flour
2 c. Crisco
1 tsp. salt
2/3 c. water
1 tsp. vanilla (white vanilla for pure white frosting)
1 env. Dream Whip

Sift cake flour and powdered sugar together. Set aside. Cream together Crisco, salt, water and vanilla. Add Dream Whip and beat until light and fluffy. Slowly add dry ingredients, beating continuously. Makes enough for 3 (9"x13") cakes. Tints beautifully with Wilton colors. It will keep up to 2 weeks in the refrigerator and will freeze for 3 months. You will have to beat after thawing.