Class Buttercream Icing- Stiff Consistency
a la Wilton

1 c solid white vegetable shortening
1 t Wilton flavor
7-8 t milk or water
1 lb pure cane confectioner's sugar (must be pure cane)
1 T meringue powder
pinch of salt, optional

Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy. Makes 2 1/2 cups.

Options:
* In case of egg allergies, meringue powder can be eliminated.
*Chocolate Buttercream: Add 3/4 c cocoa or three 1 oz unsweetened chocolate squares, melted, and an additional 1-2 T water to recipe.
* Medium Consistency (stars, borders) using stiff consistency, add 1 t water for each 1 cups of stiff icing (2 1/2 t water for full recipe). Mix until well blended.
* Thin Consistency (writing and printing, leaves, icing a cake). using stiff consistency, add 2 t water for each cup of stiff consistency icing (5 t water for full recipe). Mix until well blended.
** add 1/2 t piping gel per cup of thin consistency icing for writing and printing. It will stretch your icing and make writing easier.