Buttercream Icing

From the Kitchen of: Kymm Wiles
Source:

Ingredients:

1 cup vegetable shortening
1 tsp clear vanilla extract
2 Tbsp water
Add 4 cups (1 pound) sifted confectioner's sugar (you can either sift right into the mixing bowl or sift prior and pour in)
1 Tbsp meringue powder

Directions:

Mix shortening, clear vanilla, and 2 Tbsp water with a mixer or hand mixer. Add sifted confectioner's sugar and merinque powder.

Makes 3 cups stiff consistency white icing.
Counter stable icing - no need to refridgerate. However, icing will keep in refridgerator for a week before you need to use it.

Chocolate Buttercream Icing
Add 3 - 1 oz. squares of unsweetened chocolate melted OR 3/4 cup cocoa powder and 2 Tbsp water to recipe above.