Lemon Buttercream Icing

These go great with the pink lemonade cupcakes.

In large bowl , cream shortening and butter with electric mixer until light and fluffy.

Add lemon juice and zest.

Beat well.

Gradually add sugar , one cup at a time , beating well on medium speed.

Scrape sides and bottom of bowl often.

When all sugar has been mixed in , if icing is dry , add additional juice or milk and beat at medium speed until light and fluffy.

Keep icing covered with a damp cloth until ready to use.

For best results , keep icing bowl in refrigerator when not in use.

Re-whip before using.

vegetable shortening, butter, lemon juice, lemon zest', confectioners' sugar"]"