It is stiff enough to pipe out of an icing bag, tastes yummy, and can be kept in the fridge or freezer for a long time (just bring back to room temp to make it spreadable).
But don’t even think about how many calories it is. After all frosting is not a diet food!
4 1/2 cups powdered sugar, sifted (I sometimes skip this)
1 cup shortening
1/2 tsp vanilla
1/2 tsp almond extract
3 Tablespoons milk
Beat shortening with extracts.
Add 1/2 of the powdered sugar and beat until incorporated.
Beat in 3 TBS milk.
Add in the other 2 1/4 cups sifted powdered sugar and beat together.
Icing can be tinted (I separate it out into a couple of batches-tint more than you think you will use because you’ll never make the exact same shade again).