(Medium Consistency)

Ingredients:

• 1/2 cup solid high ratio shortening
• 1/2 cup butter or margarine, softened
• 1 tablespoon of merengue powder
• 1 teaspoon Clear Vanilla Extract (or extract of choice)
• 4 cups sifted confectioners' sugar (approx. 1 lb.)
• 2 tablespoons milk

In large bowl, cream shortening and butter with electric mixer. Add vanilla and milk. Gradually add sugar, one cup at a time, beating on a slow speed. Scrape sides and bottom of bowl often. Keep bowl or covered with a damp cloth until ready to use.  Refrigerated in an airtight container, this icing can be stored 2 weeks. Don't overwhip or it will bring air to the icing and is impossible to smooth. If you have a kitchen Aid use white attachment, not whip attachment. You can use coffee creamers for flavorings or combine extracts.

YIELD: Makes about 3 cups.

For thin (spreading) consistency icing, add 2 tablespoons light corn syrup, water or milk.

For Pure White Icing (stiff consistency), omit butter; substitute an additional 1/2 cup shortening for butter and 1/2 teaspoon No-Color Butter Flavor. Add up to 4 tablespoons light corn syrup, water or milk to thin for icing cakes.