Decorating Buttercream Icing

1. Pour liquid flavorings in a cup measure. Add water to make 1 cup total.

2. Add meringue powder to the water mixture and stir briskly with a fork or whisk until it gets a little frothy. Set aside.

3. Place vegetable shortening in a stand mixer and mix until creamy.

4. SLOWLY add the water/meringue mixture; mix on low speed until smooth.

5. Add salt and cornstarch; mix to combine.

6. Slowly add powdered sugar, tasting as you go until you achieve the desired sweetness. I usually use just about 3 pounds. This recipe makes about 4 pounds of finished icing, enough to cover and decorate an average-sized layered round or sheet cake.

7. Icing consistency will be stiff. To make a thinner icing for covering cakes, take 1 cup of finished icing and place it in the mixer. Add water a teaspoon at a time, mixing as you go, until you achieve the desired consistency.

Note: to change the flavor, you can substitute lemon, almond, etc. extracts in place of vanilla. Be aware that if your extract contains any color, you won’t have a bright white icing and it may affect any colorings you add.