Decorator's Buttercream Icing

• 2 cups (1 pound or 454 gram) unsalted butter, room temperature
• 1 cup (230 gram) vegetable shortening or hi-ratio shortening
• 1 Tbsp fresh lemon juice or 1 1/2 tsp lemon extract, pure vanilla extract, or almond extract
• 3 lbs (1.36 kilograms) 10X confectioners' sugar
• 1/2 cup + 1 Tbsp (4 1/2 fl ounces or 135 mililiter) water, milk, or clear liqueur
• 3 Tbsp meringue powder (see, Epicurious Editors' Notes)
• 1 tsp salt

1. 1.
2. Cream shortening and butter with an electric, handheld, or paddle-whip mixer.
3. Add flavoring and salt.
4. Gradually add sugar, one cup at a time.
5. Add meringue powder.
6. (The mixture will appear dry.)
7. 2.
8. Add liquid of choice and beat until light and fluffy (approximately 5 to 8 minutes).
9. Keep the bowl covered with a damp cloth or plastic wrap.
10. Storage: Store the icing in an airtight container and freeze for up to 3 months.
11. Yield: 2 1/2 quarts (2.37 L)
12. Add extra liquid to soften the buttercream or extra 10X confectioners' sugar to stiffen it.

butter, vegetable shortening, lemon juice, sugar, meringue powder, salt

Taken from www.epicurious.com/recipes/food/views/decorators-buttercream-icing-109260 (may not work)