120g butter

120g vegetable fat

1 lb. icing sugar

flavouring  (try to use the real stuff & not 'essence')

a splash of milk

1.  Cream butter & vegetable fat together.  Gradually add the icing sugar.  Add the flavouring.  Whip the whole lot until very fluffy.  If the frosting is too thick or stiff, add a splash of milk.  Go SLOWLY with the milk -- a little goes a long way!  This frosting freezes very well, so you may want to make a huge batch & divide it up to later use.  I use jam as flavouring too.  If you do, add the jam at the end of the whipping stage -- it just seems to work better that way.  My fav at the mo is cherry jam & goes really well with the pies!

~Tip:  If your batter is too thin, this recipe will not work!  The batter should pretty much hold it's shape when you plop it onto the baking sheet.  If it is spreading like mad, it's too thin.   It will be tempting to crowd your sheet too... Try not to or you'll have a Swiss roll instead...or maybe that's a good thing!