• 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.

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