This icing recipe is a go-to recipe that I use often. I like it because it holds it’s shape, and easy to spread. This icing sets up well, and it easy to make!
2 pounds of confectioner sugar (sifted) 8 cups
2 teaspoons Wilton Clear Butter Extract (sold at Wal-Mart and craft stores)
2 Tablespoons Wilton Meringue Powder (sold at Wal-Mart and craft stores)
8 Tablespoons water (can use less)
2 cups Crisco
Mix all ingredients together and mix until smooth and whippy.
Anyway left-over icing can be refrigerated up to 2 weeks in the fridge. Icing can also be frozen.