Snow-White Buttercream
(The recipe I use on all my cakes)

2/3 cup water
4 tablespoons Meringue Powder Mix
12 cups sifted confectioner’s sugar (approx. 3 lbs.)
1 ¼ cups solid shortening
1 teaspoon Clear Vanilla Extract
½ teaspoon Almond Extract
½ teaspoon Butter Flavor
¾ teaspoon salt

Combine water and meringue powder; whip at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating after each addition at low speed. Alternately add shortening and remainder of sugar. Add salt and flavorings; beat at low speed until smooth. YIELD: 7 cups.

Note: Recipe may be doubled or cut in half. If cut in half, yield is 2 2/3 cups.

 

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