Katrina's Cookbook


Snow White Buttercream Icing
Perfect for icing cakes, making flowers & piping borders.
(Katrina leaves out the ingredients that are marked out)

2/3 cup water
4 tablespoons Wilton Meringue Powder
12 cups (approx. 3 lbs.) sifted confectioner's sugar
1 1/4 cups solid vegetable shortening
3/4 teaspoon salt
3/4 teaspoon Wilton Clear Vanilla Extract
1/2 teaspoon Wilton Butter Flavor
3/4 teaspoon No Color Almond Extract

Combine water and meringue powder. Whip at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating at low speed after each addition. Alternately add shortening and remaining sugar. Add salt and flavorings. Beat at low speed until smooth.

Makes 7 cups.

NOTE:  May be stored for up to two weeks in an airtight container in refrigerator.
(also can be frozen)