Wilton class decorating buttercream icing

Yield: 3 Cups

Measure Ingredient
\N \N (for flowers with upright petals)
1 teaspoon Clear vanilla extract*
2 tablespoons Water
1 cup Shortening
1 tablespoon Wilton Meringue Powder
1 pounds Sifted powdered sugar (approx 4 cups)
\N \N (for borders, flowers with petals that lie flat)
1 tablespoon Additional water
\N \N (for writing, making stems and leaves & frosting a cake)
2 tablespoons Additional water

STIFF:

MEDIUM:

THIN:

*Note: Clear butter & clear almond extracts can be included with or substituted for the vanilla. Flavorings can be up to a total of 2 t.

DIRECTIONS: Sift the powdered sugar and meringue powder into a large mixing bowl and set aside. Cream shortening, flavorings and water.

Gradually add sifted dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so until creamy.

Similar recipes