Wilton's Snow White Buttercream Frosting

For thin (spreading) consistency icing, add up to 4 more tablespoons each water and corn syrup.

• ¾ Teaspoon Colorless Almond Extract
• ½ Teaspoon Colorless Butter Flavor
• Clear Vanilla Extract
• ¼ Cup Meringue Powder
• 2/3 cup + 3 Tablespoons water (divided)
• 12 cups (about 3 lbs) confectioner's sugar (divided)
• 1¼ cup solid vegetable shortening
• 3 Tablespoons light corn syrup
• ¾ Teaspoons salt

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