Buttercream Icing - cooking recipe

Ingredients

2 cups solid white vegetable shortening
2 teaspoons vanilla, extract*
7 -8 tablespoons water or 7 -8 tablespoons milk
1 kg confectioners' sugar (icing, approx. 8 cups)
2 tablespoons wilton meringue powder
1 pinch salt (optional)
Chocolate Buttercream
1/2 cup cocoa or 6 ounces unsweetened chocolate squares, melted and cooled
4 -6 tablespoons water

Preparation

Cream shortening , flavoring & 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. If too hard, add more water a tablespoon at a time until the desired consistency is reached.
Makes enough buttercream to frost 36 cupcakes.
For the Chocolate Buttercream, add the additional ingredients as the recipe calls for.
* Any flavours/extracts may be used to suit your taste.