Buttercream Icing Recipe

Sift sugar and meringue powder. Cream crisco, flavorings, and milk. Add sugar gradually at medium speed. Do not beat at high speed. Store in airtight container for up to 2 weeks in fridge. Will frost 1 10" round cake.

Chocolate butter cream: add 3 oz melted bittersweet chocolate or 3/4 c cocoa and 1-2 T extra milk.

Note: Use 5 T milk or cream for a thin consistency for writing. Use 4 T milk or cream for a medium consistency for borders or piping Use 3 T milk or cream for a stiff consistency for flowers or other shapes.