Class Buttercream Icing
1 teaspoon Clear Vanilla Extract
1 cup solid vegetable shortening
1 pound sifted confectioners' sugar (approximately 4 cups)
1 tablespoon meringue powder
2 - 1/2 tablespoons water
Step 1
In large bowl, beat shortening & water with electric mixer until light and fluffy. Beat in vanilla.
Step 2
Sift together meringue powder and sugar. Gradually add sugar mixture, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar has been mixed in, icing will appear dry.
Step 3
Beat at medium speed until light and fluffy.
Note: This recipe is for stiff consistency buttercream, which is excellent for piping decorations like flowers. However, it will need to be thinned for icing cakes and borders. Makes 2 Cups
​Royal Icing
3 tablespoons 4 oz. Meringue Powder
4 cups (about 1 lb.) confectioners' sugar
5 tablespoons warm water
Step 1
Beat all ingredients together until icing forms peaks (7-10 minutes at low speed with a heavy-duty mixer, 10-12 minutes at high speed with a hand-held mixer).
Helpful Hints:
Keep all utensils completely grease-free for proper icing consistency.
For stiff icing: Use 1 tablespoon less water.
When using large countertop mixer or for stiffer icing, use 1 tablespoon less water.
For thin icing: To thin for pouring, add 1 teaspoon water per cup of royal icing. Use grease-free spoon or spatula to stir slowly. Add 1/2 teaspoon water at a time until you reach proper consistency.
Meringue Powder is a must for this recipe. Do not substitute with raw egg whites (which can be a food safety issue) or dried egg whites; neither will produce the same results as Meringue Powder.
To store: Store royal icing in an airtight container at room temperature for up to two weeks. Before reusing, re-whip using a paddle attachment on low speed until it’s back to the correct consistency.
Makes 3 Cups