Recipe by Squirrelly Cakes, Premium Member © 2007 Sarah Phillips CraftyBaking.com
This icing is only used for decorations, not for flat icing your cake. It is ideal for when you need to make flowers and decorations that are on the sides of the cake. They do not slide off as easily as they will with regular buttercream. Also use this icing to attach your decorations to your already buttercream iced cake.
SQUIRRELLY CAKES SAYS: "I don't know who came up with the original recipe for this. I was given it a long time ago. I have made a few changes to ingredients and method. By all means if someone knows who formulated the original recipe and method, please feel free to say so. I have changed the recipe slightly and the method."
FROSTING, ICING, ETC RECIPE HELP
1/3 cup water
3 tbsp. meringue powder
Sift meringue powder or press through a sieve to get rid of lumps. Mix water and meringue powder together. Beat this to a stiff peak, then add:
1/2 cup shortening
5 1/2 cups powdered sugar - you must sift sugar before using to ensure there are no lumps or you will clog your fine-holed decorating tips.
1 tsp. clear vanilla* see notes
1/4 tsp. almond extract* see notes
*Notes: I use pure vanilla and instead of using almond, I increase to 1 1/2 tsp. vanilla. However if you want pure white, you must use clear vanilla and can use 1- 1 1/2 tsp. of vanilla or part almond extract as stated
Whip for 3 minutes on low speed. Store icing well covered. Make decorations in advance and let sit to air-dry for a few hours or days.
Store in an airtight container. Does not need refrigeration.