This decorator's staple remains an old reliable when all else fails. It even performs well in warm weather.

　　

Ingredients

Ingredients

2 cups (1 pound or 454 gram) unsalted butter, room temperature

　　1 cup (230 gram) vegetable shortening or hi-ratio shortening

　　1 Tbsp fresh lemon juice or 1 1/2 tsp lemon extract, pure vanilla extract, or almond extract

　　3 lbs (1.36 kilograms) 10X confectioners' sugar

　　1/2 cup + 1 Tbsp (4 1/2 fl ounces or 135 mililiter) water, milk, or clear liqueur

　　3 Tbsp meringue powder (see, Epicurious Editors' Notes)

　　1 tsp salt

　　

Step 1

1. Cream shortening and butter with an electric, handheld, or paddle-whip mixer. Add flavoring and salt. Gradually add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)

　　

Step 2

2. Add liquid of choice and beat until light and fluffy (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap.

　　

Step 3

Storage: Store the icing in an airtight container and freeze for up to 3 months.

　　

Step 4

Yield: 2 1/2 quarts (2.37 L)

　　

MASTER CHEF'S HINT

Step 5

Add extra liquid to soften the buttercream or extra 10X confectioners' sugar to stiffen it.

　　Epicurious Editors' Notes:

　　• This recipe yields more than enough for two cakes—if icing only one cake, make a half recipe or freeze the extra.

　　• If using the icing to write on a cake, soften it with extra liquid. If using it to pipe roses, add extra confectioners' sugar.

　　• Meringue powder is available at wilton.com.

　　Used with permission of Sterling Publishing Co., Inc., NY, NY. From The Well-Decorated Cake, by Toba Garrett ©2003 by Toba Garrett