The. Best. Frosting. Ever.

Seriously though. I LOVE this frosting, so I'm using my blog as a recipe book.

This comes from The Wilton Method of Cake Decorating Course 1 book, provided by Karly. :)

1 cup solid white vegetable shortening
1 teaspoon Wilton flavor (Vanilla, Almond or Butter)
2 tablespoons milk or water
1 lb. pure cane confectioners' sugar (approximately 4 cups)
1 tablespoon Wilton Meringue Powder
A pinch of salt (optional)

Cream shortening, flavoring and water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together. Blend an additional minute or so, until creamy.

For chocolate buttercream: Add 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted, and an additional 1 to 2 tablespoons water to recipe. Mix until well blended.

Makes 3 cups of Stiff Consistency icing (used for flowers with upright petals, etc). Add one teaspoon water to each cup of stiff consistency icing for medium consistency (used for stars, flowers with petals that lie flat, etc). Add two teaspoons of water to each cup of stiff consistency icing for thin consistency (writing words or icing a cake).