Decorating Buttercream Icing

• 2 teaspoons Clear Vanilla Extract
• 3 teaspoons Clear Butter Extract
• 1 cup Water
• 2 Tablespoons Meringue Powder
• 2 cups Vegetable Shortening
• 1/4 teaspoons Salt
• 2 Tablespoons Cornstarch
• 3 pounds Sifted Powdered Sugar

1. 1. Pour liquid flavorings in a cup measure. Add water to make 1 cup total.
2. 2. Add meringue powder to the water mixture and stir briskly with a fork or whisk until it gets a little frothy. Set aside.
3. 3. Place vegetable shortening in a stand mixer and mix until creamy.
4. 4. SLOWLY add the water/meringue mixture; mix on low speed until smooth.
5. 5. Add salt and cornstarch; mix to combine.
6. 6. Slowly add powdered sugar, tasting as you go until you achieve the desired sweetness. I usually use just about 3 pounds. This recipe makes about 4 pounds of finished icing, enough to cover and decorate an average-sized layered round or sheet cake.
7. 7. Icing consistency will be stiff. To make a thinner icing for covering cakes, take 1 cup of finished icing and place it in the mixer. Add water a teaspoon at a time, mixing as you go, until you achieve the desired consistency.
8. Note: to change the flavor, you can substitute lemon, almond, etc. extracts in place of vanilla. Be aware that if your extract contains any color, you won't have a bright white icing and it may affect any colorings you add.

clear vanilla, clear butter, water, meringue powder, vegetable shortening, ubc, cornstarch, sugar

Taken from tastykitchen.com/recipes/desserts/decorating-buttercream-icing/ (may not work)