A great icing for many cakes and cookies. A light crust forms on top with a delicious creamy frosting underneath. Wonderful for borders, flowers etc. When thinned with a little water it is used to crumb the cake.
4 tablespoons of meringue powder
2/3 cup of water
1 1/4 cups white shortening (Crisco or Sweetex)
10 to 11 cups of powdered sugar
3/4 teaspoon salt
1/4 teaspoon butter flavoring
1/2 teaspoon of almond flavoring
1/2 teaspoon of clear vanilla flavoring
Mix meringue powder with water and beat at high speed until it forms peaks. Add 4 cups of powdered sugar and beat after each cup is added on low speed. Incorporate salt and flavorings. Alternately add the rest of the powdered sugar and shortening and mix at low speed. Food coloring may be added if desired.
Cover container with a lid to prevent the crust from forming or place in a freezer ziplock bag. Can be kept in the refrigerator until ready to use for several weeks, bring to room temperature and re-beat on low. When you are ready to spread on the cake any air bubbles can be reduced by using a rubber spatula mix by hand. Do not lift the spatula out of icing, but push it against the sides of the bowl using a figure eight motion. Delicious!