Recipe by Squirrelly Cakes, Premium Member © 2000 Sarah Phillips CraftyBaking.com
Squirrelly Cakes Says: "This is a crusting buttercream that colors well. however you should use popcorn or fine salt or dissolve your salt in the water when adding to the mixture. Also, in areas of hard water, the mineral deposits may create white spots on your iced cakes. This icing has a tendency to dry out or crack. This is not an issue when replacing the water with milk or using a high-ratio shortening instead of Crisco. Some people feel that adding a couple of drops of vinegar to the icing, prevents the cracking. It is usually not necessary to thin this icing for frosting cakes. Do so accordingly if you prefer a thinner consistency for spreading. It has a firm quality making it good for wedding cake decorations or a flat surface for flower nail flowers. Air dry decorations for 24 hours."
FROSTING, ICING, ETC RECIPE HELP
2/3 cup water
4 Tablespoons Meringue Powder
12 cups sifted confectioners' sugar
1 1/4 cups shortening
3/4 teaspoon salt
1 teaspoon No Color Almond Extract
1 teaspoon Clear Vanilla Extract
1 teaspoon No Color Butter Flavor
Sift meringue powder or press through a sieve. Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth.
This icing doesn't require refrigeration. If using milk instead of water, use half milk and half water so you do not need to worry about refrigeration.