Name: Wilton Class Decorating Buttercream Icing
Ingredients: (for flowers with upright petals); 1 ts Clear vanilla extract*; 2 tb Water; 1 c Shortening; 1 tb Wilton Meringue Powder; 1 lb Sifted powdered sugar (approx 4 cups); (for borders, flowers with petals that lie flat); 1 tb Additional water; (for writing, making stems and leaves & frosting a cake); 2 tb Additional water

CATEGORY	CUISINE	TAG	YIELD
		Desserts, Cakes, Frostings, Wilton	3	Cups

INGREDIENTS

		(for flowers with upright petals)
1	ts	Clear vanilla extract*
2	tb	Water
1	c	Shortening
1	tb	Wilton Meringue Powder
1	lb	Sifted powdered sugar (approx 4 cups)
		(for borders, flowers with petals that lie flat)
1	tb	Additional water
		(for writing, making stems and leaves & frosting a cake)
2	tb	Additional water

INSTRUCTIONS

           STIFF:
           MEDIUM:
           THIN:
*Note:  Clear butter & clear almond extracts can be
included with or substituted for the vanilla.
Flavorings can be up to a total of 2 t.
  DIRECTIONS:
Sift the powdered sugar and meringue powder into a
large mixing bowl and set aside.  Cream shortening,
flavorings and water. Gradually add sifted dry
ingredients and mix on medium speed until all
ingredients have been thoroughly mixed together. Blend
an additional minute or so until creamy.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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