Title: Wilton Class Decorating Buttercream Icing
Categories: Cake
Yield: 3 Cups
| | | STIFF: |
| | | (for flowers with upright petals) |
| 1 | ts | Clear vanilla extract* |
| 2 | tb | Water |
| 1 | c | Shortening |
| 1 | tb | Wilton Meringue Powder |
| 1 | lb | Sifted powdered sugar (approx 4 cups) |
| | | MEDIUM: |
| | | (for borders, flowers with petals that lie flat) |
| 1 | tb | Additional water |
| | | THIN: |
| | | (for writing, making stems and leaves & frosting a cake) |
| 2 | tb | Additional water |
*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. From: Terri St.Louis Date: 03-20-95