Gingerbread Frosting

Gingerbread Frosting

Ingredients:
2 cups powdered sugar
1/3 cup shortening
2 tablespoons light corn syrup
5 teaspoons milk (5 to 6 teaspoons)

Directions:
Heat oven to 350º. Grease square pan, 9 × 9 × 2 inches, and jelly roll
pan, 15 1/2 × 10 1/2 × 1 inch. Beat brown sugar, shortening and molasses
in large bowl with electric mixer on medium speed, or mix with spoon. Stir
in water. Stir in remaining ingredients except Frosting and assorted
candies.
Press one third of dough into square pan. Press remaining dough into jelly
roll pan. Bake 1 pan at a time about 15 minutes or until no indentation
remains when touched in center. Cool 5 minutes. Invert onto large cutting
surface. Immediately cut jelly roll into fourths and then into buildings
as shown below. Cut square into braces as shown. Cool completely.
Cover piece of cardboard, about 28 × 10 inches, with aluminum foil.
Decorate front of buildings as desired with Frosting and assorted candies
and nuts. Use frosting to attach supports to backs of buildings, buildings
to cardboard and sidewalk to cardboard. Complete by decorating as desired.
GINGERBREAD FROSTING:
Mix all ingredients until smooth and spreadable.
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Cut jelly roll into fourths then into buildings.
Cut square into braces.
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Please note, if you should change this recipe it will no longer be an
approved Betty Crocker® Recipe.
You may notice that the