Recipe for Wilton Class Decorating Buttercream Icing

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Yield:

3 Cups

Ingredients:

Amount	Ingredient
	STIFF: ----------------
	(for flowers with upright petals)
1 tsp	Clear vanilla extract*
2 tbl	Water
1 cup	Shortening
1 tbl	Wilton Meringue Powder
1 lb	Sifted powdered sugar (approx 4 cups)
	----------------- MEDIUM: ----------------
	(for borders, flowers with petals that lie flat)
1 tbl	Additional water
	----------------- THIN: ----------------
	(for writing, making stems and leaves & frosting a cake)

Instructions:

Instructions: *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.

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