Saturday, September 5, 2009

Margaret's Buttercream Icing

2/3 c. water
4 T. meringue powder
1 1/4 c. Crisco
11 1/2 c. powdered sugar
3/4 t. salt
1/4 t. butter flavoring
1/2 t. almond flavoring
1/2 t. clear vanilla flavoring

Combine water and meringue powder and whip at high speed until peaks form. Add four cups sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings and beat at low speed until smooth. May be stored, well covered, in refrigerator for several weeks, then brought to room temperature and rebeaten. Yield: 8 cups. Recipe may be cut in half or doubled.

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