Buttercream Icing

• 1 cup unsalted butter, softened (can substitute Crisco shortening, or use a combo of the two)
• 1 teaspoon clear vanilla extract
• 14 teaspoon clear almond extract
• 14 teaspoon clear butter flavoring
• 12 cup water
• 12 teaspoon salt
• 2 lbs confectioners' sugar (sift if lumpy or using hand mixer)
• 14 cup meringue powder (optional)

1. In a large mixing bowl, whip butter until perfectly smooth.
2. Add the rest of ingredients, minus sugar, and mix well to incorporate.
3. (I use the meringue powder if I'm making a lot of detailed decorations for the cake--it helps hold the shape better.
4. But if you're simply frosting the cake or cookies, it's not necessary).
5. Add sugar gradually.
6. You do not have to put all the sugar in, if the icing becomes too stiff.
7. Mix on medium speed until light and fluffy.
8. The icing should be of spreadable consistency--slightly firmer than softened butter, but not as stiff as cold cream cheese.
9. If it's too stiff, add more water, one tablespoon at a time, until the desired consistency is met.
10. Keep unrefrigerated for 2 weeks in a reasonably cool room.
11. Keeps indefinitely in fridge.
12. NOTE: If using a hand-held mixer, don't add all of the sugar, or you'll ruin your mixer.
13. When icing is nice and fluffy, then add the rest of sugar, or enough to make it a spreadable consistency.
14. If your mixer gets too hot (set a timer), turn it off for twenty minutes or you'll ruin the motor.

unsalted butter, clear vanilla, clear almond, clear butter, water, salt, sugar, meringue powder

Taken from www.food.com/recipe/buttercream-icing-242039 (may not work)