Wilton Snow White Buttercream Cake Icing - cooking recipe

Ingredients

2/3 cup water, divided
3 tablespoons water, divided
1/4 cup meringue powder
12 cups sifted confectioners' sugar (about 3 lbs.)
1 1/4 cups vegetable shortening
3 tablespoons light corn syrup
3/4 teaspoon salt
3/4 teaspoon no-color almond extract
3/4 teaspoon clear vanilla extract
1/2 teaspoon no-color butter flavor extract

Preparation

Stiff Consistency: In large bowl, combine 2/3 cup water and meringue powder; whip with electric mixer at high speed until peaks form.
Add 4 cups sugar, one cup at a time, beating at low speed after each addition.
Add remaining 8 cups sugar and 3 tablespoons water, shortening and corn syrup in 3 additions, blending well after each.
Add salt and flavorings; beat at low speed until smooth.
Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Rewhip before using.
For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.