Wilton Snow White Buttercream Icing

This is the recipie I shared  during Class.  This makes 7 cups of stiff consistency frosting.

2/3 cup plus 3 tbsp of water
1/4 cup of Wilton Meringue Powder (optional)
12 Cups (appraox 3 lbs) 10x confectioners sugar  (divide in 1/2)
1 1/4 Cups of Solid White Shortening
3 tbsp of light corn syrup
3/4 tsp  salt ( you can use less if  you like)
3/4 tsp Wilton Imitation Almond Extract (clear)
3/4 tsp Wilton Imitations Vanilla Extract (clear)
1/2 tsp Wilton Butter Flavor


In a large bowl,  2/3 cup of water, meringue powder, 4 cups of confectioners sugar, shortening, corn syrup, salt and flavorings. Mix on medium  until well blended. Add remaining confectioners sugar  2 cups at a time and mix well in between.

If the frosting becomes too stiff add 1 tbsp of water until you get the consistency you need.
Mix until all ingredients are well blended. Taste test  the icing to make sure it is the flavor you like. Adjust the extracts to your personal flavor desires.


If is always better to make stiff icing and thin it as you need to  for the decorations you are making.
         
Store icing in a tight storeage container for  up to 3 weeks in the refrigerator. Use as needed.  Remember to let icing get to room temperature before using for best results.