- 2 cups high ratio shortening
- 2 teaspoons clear flavouring (vanilla, almond)
- 16 – 20 teaspoons water
- 1 kilo Icing sugar
- 2 tablespoons meringue powder
In a large bowl, beat shortening, flavouring and water.
Add dry ingredients and beat on medium speed until all ingredients have been thoroughly combined.
Makes about 2 ½ cups.
Note: Thin consistency icing is used for crumb coating. Stiffer consistency is used for flowers etc.
This icing is very stable and will last a very long time. It can be left out, refrigerated or frozen.