Cream Cheese Icing

INGREDIENTS
     *2 (8 ounce) packages cream cheese, softened
     *1/2 cup butter, softened
     *4 cups sifted confectioners' sugar
     *1 ½ teaspoon vanilla extract
     *(add ½ tsp. cinnamon for pumpkin bread/roll icing)

DIRECTIONS
In a medium bowl, cream together the cream cheese and butter until creamy. Mix in the vanilla, then gradually stir in the confectioners' sugar and cinnamon, if using. Store in the refrigerator after use.

Buttercream Icing

INGREDIENTS
1 cup vegetable shortening (Crisco)
1 cup butter
2 tsp. vanilla (I use 1 tsp. vanilla, 1 tsp. almond extract)
8 cups powdered sugar
¼ cup milk (Use less than this if you want stiffer icing for decorating)

DIRECTIONS
Mix 1st four ingredients. Slowly add milk until a good consistency. Beat at medium-low speed for 5 minutes.

*This makes enough for a double layer cake (or 9x13) with enough left over to decorate.

**To make pure white icing, use 2 cups shortening (NO BUTTER) and clear vanilla extract. It doesn't taste as good, but it has that store-bought icing look.