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!

Ingredients:

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

Directions:

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.