- Buttercream Icing

BUTTERCREAM ICING

1 c shortening (I use Crisco)
1 tsp extract (I use clear vanilla extract for pure white icings – see note)
2 T milk or water
4 c icing sugar
1 T meringue powder (see note)
Pinch of salt

Yield: 3 cups

Mix all ingredients together, adding more milk (sometimes it is double what the recipe recommends) or water to get to a spreadable consistency.

Note:

1) I took Wilton cake decorating lessons so I always use their clear vanilla and meringue power. I get them from Michaels craft stores but they are often available at shops that sell cake decorating products.
2) Once you have the recipe at the right consistency, if you are not going to use it in the next couple of days put it in the fridge and then take it out the night before you need it. A quick beat will bring it back to the original consistency.