Decorator's Buttercream Icing

(Adapted from Epicurious)

2 cups (1 pound or 454 gram) unsalted butter, room temperature

1 cup (230 gram) vegetable shortening or hi-ratio shortening

1 Tbsp fresh lemon juice or 1 1/2 tsp lemon extract, pure vanilla extract, or almond extract

3 lbs (1.36 kilograms) 10X confectioners' sugar

1/2 cup + 1 Tbsp (4 1/2 fl ounces or 135 mililiter) water, milk, or clear liqueur

3 Tbsp meringue powder (see, Epicurious Editors' Notes)

1 tsp salt

1. Cream shortening and butter with an electric, handheld, or paddle-whip mixer. Add flavoring and salt. Gradually add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)

2. Add liquid of choice and beat until light and fluffy (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap.

Storage: Store the icing in an airtight container and freeze for up to 3 months.

Yield: 2 1/2 quarts (2.37 L)

MASTER CHEF'S HINT

Add extra liquid to soften the buttercream or extra 10X confectioners' sugar to stiffen it.

Epicurious Editors' Notes: • This recipe yields more than enough for two cakes—if icing only one cake, make a half recipe or freeze the extra.

• If using the icing to write on a cake, soften it with extra liquid. If using it to pipe roses, add extra confectioners' sugar.