1/2 cup Crisco shortening
1/2 cup softened, salted butter
3/4 cup Dutch unsweetened cocoa powder or 1 ounce unsweetened Bakers
1 teaspoon pure vanilla extract
4 cups (~1 pound) powdered fructose
3-4 tablespoons milk or half-and-half
In a large mixing bowl cream together shortening and butter.
Then add cocoa and extract. One cup at a time add powdered fructose. To
achieve desired consistency add ont table spoon of milk at a time. Keep
beating until fluffy and smooth. Icing will store in refrigerator 2
weeks if stored in air-tight container. If too thick after storing, you
can thin with 1 tablespoon light corn syrup.