ICING MADE WITH CRISCO AND POWDERED SUGAR RECIPES

Steps:

• In a large bowl, beat the powdered sugar and meringue powder using a stand or hand mixer at high speed for two minutes fitted with a whisk attachment.
• Then, slowly add water till you achieve the desired consistency. When the mixture is frothy enough, add the lemon extract.
• Continue beating the mixture for two minutes, up until you lift the whisk and the icing drizzles down smoothly.
• Add food coloring of choice and transfer to a pastry bag to pipe onto cookies.

Steps:

• Cream butter and shortening with an electric mixer until well blended.   A stand-alone mixer works best. This is the one I have and LOVE!
• Add the vanilla and mix until blended.   At this point your icing should look like this:
• Gradually add sugar one cup at a time, beating well on medium speed. Stop in between each cup to scrape the sides and bottom of the bowl.
• The icing will start to get dry, you can gradually add your milk or heavy whipping cream. Keep mixing until everything is fluffy and smooth.  If you would like to color the icing, this is the stage you would do that. Just add the gel coloring and mix on medium speed until well blended.
• You can now place the icing in a bag for piping your cupcakes or ice your cake.