Standard Buttercream Icing (Stiff)

INGREDIENTS:

1 cup high ratio shortening

1 teaspoon flavoring (either an extract, oil-based flavoring, or emulsion like vanilla, almond, butter) or even a fruit compound.

2 tablespoons water, milk or heavy cream

1 pound 10x powdered sugar, sifted

1 tablespoon meringue powder (optional, but provides additional stability)

A pinch of salt (optional)

INSTRUCTIONS:

In a stand mixer using the paddle attachment at low to medium-low speed blend the shortening, flavoring, and water (milk or heavy cream). In a separate bowl sift powdered sugar, meringue powder (if desired), and salt (if desired). On low speed add powdered sugar mixture  ½ cup at a time to the shortening mixture. Once the powdered sugar mixture is incorporated into the shortening mixture occasionally turn the mixer to high speed to spin the buttercream off of the paddle and then return to low to medium speed. Do not over beat the buttercream otherwise you will beat too much air into the buttercream which will make it difficult to smooth out the buttercream once you start applying it to your cake.

NOTE: This makes a stiff buttercream which is good for making your dam. Take some out for your dam.

With the remaining buttercream add 1 to 2 additional tablespoons of water (milk or heavy cream) to thin the buttercream to a medium consistency. Again, DO NOT OVER BEAT.

Variation: You may substitute up to ½ of the shortening for slightly softened butter. Please remember that butter melts. Buttercream made with butter is difficult to work with when decorating because the heat of your hand or the warmth in your house will cause it to soften. Also, if the finished cake is going to be outside on a warm day, then you should not use butter.

(CAN BE THINNED TO A MEDIUM OR THIN CONSISTENCY)