1/4 c. Crisco
1/4 c. butter
1/2 c. sugar
1/2 c. milk
2 tbsp. flour
Pinch salt

Cream shortening, sugar and butter. Cook milk and flour until thick. Cool. Whip shortening mixture 1 teaspoon at a time into milk mixture. Put into baked cup cakes with pastry bag and tip. Squeeze until cake starts to bulge. These freeze well.