Wilton Snow White Buttercream Cake Icing

• 2/3 cup water, divided
• 3 tablespoons water, divided
• 1/4 cup meringue powder
• 12 cups sifted confectioners' sugar (about 3 lbs.)
• 1 1/4 cups vegetable shortening
• 3 tablespoons light corn syrup
• 3/4 teaspoon salt
• 3/4 teaspoon no-color almond extract
• 3/4 teaspoon clear vanilla extract
• 1/2 teaspoon no-color butter flavor extract

1. Stiff Consistency: In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form.
2. Add 4 cups sugar, one cup at a time, beating at low speed after each addition.
3. Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each.
4. Add salt and flavorings; beat at low speed until smooth.
5. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
6. For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.

water, water, meringue powder, sugar, vegetable shortening, light corn syrup, salt, nocolor almond extract, clear vanilla, nocolor butter

Taken from www.food.com/recipe/wilton-snow-white-buttercream-cake-icing-415422 (may not work)