1 teaspoon Wilton Flavor (Vanilla, Almond, or Butter) - but one of each is Fabulous!
2 tablespoons milk or water (use water if you don't want to refrigerate your cake)
1 lb. pure cane confectioners' sugar (the box or approximately 4 cups)
1 tablespoon Wilton Meringue Powder (optional in my opinion)
A pinch of salt
* Double this! One batch is enough to ice and fill an 8-10 inch cake. To decorate it pretty, make a second batch. If you don't have a heavy duty mixer, only do one batch at a time.
Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thouroughly mixed together. Blend an additional minute or so until creamy.
This makes a stiff consistency - good for stand up flowers like roses. Add one additional tablespoon of water, for the full recipe, to make a medium consistency (or one teaspoon water to each cup of stiff). Medium is good for covering your cake, making stars, borders, or piping figures. To make thin consistency, add two teaspoons water to each cup of stiff - or two tablespoons of additional liquid for a whole batch. Thin is good for writing, stems, leaves, etc. (You can also add piping gel, a teaspoon or two per cup, to thin to make writing and piping easier.)
Labels: cake decorating, frosting
