Butter Cream Icing (the one I use on the raspberry filled cup cakes)

1/2 cup Crisco
1/2 cup Blue Bonnet Margarine
4 cups powdered sugar
1 tsp vanilla
1/2 tsp lemon extract
pinch of salt

Cream the above ingredients together then add:
3 Tbs cream or 2 1/2 Tbs milk