Snow-White Buttercream Icing
Snow-white buttercream icing has a firm quality making it ideal for making flat surface or flower nail flowers. Air-dried flowers made with snow-white buttercream icing are better tasting an not as hard as royal icing flowers. Air dry decorations for 24 hours.
12 cups sifted confectioners' (powdered) sugar
4 tablespoons meringue powder
2/3 cup water
1 1/4 cups solid vegetable shortening
3/4 teaspoon salt
1/2 teaspoon clear vanilla extract
1/2 teaspoon imitation almond extract
1/4 teaspoon butter flavor
Combine water and meringue powder, beat at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating on low speed after each addition. Alternately add shortening and remainder of sugar. Add salt and flavorings. Beat at low speed until smooth.
Recipe may be doubled or halved, if halved, yield is 2 2/3 cups.
Icing can be refrigerated in an airtight container for 2 weeks. Iced cake can be stored at room temperature for 2-3 days.
Air-dried flowers have translucent look and can easily be transferred to an iced cake. Flowers remain soft enough to cut with a knife.