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Ingredients
- 2/3 cup water
- 4 Tablespoons Meringue Powder
- 12 cups sifted confectioners' sugar (about 3 lbs.)
- 1-1/4 cups shortening (Note: I have tried using ½ butter / ½ short. And have had no problems – LC)
- 3/4 teaspoon salt
- 3/4 teaspoon No Color Almond Extract
- 3/4 teaspoon Clear Vanilla Extract
- 1/2 teaspoon No Color Butter Flavor
Preparation
Step 1
This buttercream icing has an ideal consistency for frosting cakes. It is usually not necessary to thin this icing for frosting cakes. Do so accordingly if you prefer a thinner consistency for spreading. It has a firm quality making it good for wedding cake decorations and flat surface or flower nail flowers. Air dry decorations for 24 hours.
Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. YIELD: 7 cups icing.
Recipe may be doubled or cut in half; however, if cut in half, yield is only 3-1/2 cups.