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Thursday, January 31, 2008 Stay Soft Icing By Article @ 2:12 PM :: 302 Views :: Dessert   Stay Soft Icing 1 c. milk 4 Tbs. all purpose flour 1 stick butter (room temp) ½ c. Crisco (room temp) 1 c. white sugar 1 tsp. vanilla Shake milk and flour in a jar until smooth. Put mixture in medium non-stick saucepan and cook until thick like paste, stirring constantly. Set aside and completely cool. (I usually pop it in the fridge for a while to quick cool or better yet the freezer, but don't forget it!)  Cream together butter, Crisco, and sugar until smooth. Add vanilla flavoring; then add cooled paste and beat well. Flavor variations: Add 2 Tablespoons Hershey's Cocoa; or a ½ cup drained, chopped maraschino cherries; or ¼ cup drained, crushed pineapple. This is a good icing to make when you do not have any confectioners’ sugar! I use the Hershey’s Cocoa variation on my CRAZY CAKE.