1 cup shortening ( preferably Crisco) 8 cups 10x confectioner’s sugar 2 tbsp. Meringue Powder 1 tbsp. clear vanilla extract 6-8 tbsps. water (more can be added to thin icing) Beat shortening. Sift sugar and meringue power and mix in with shortening at low speed. Add water and beat at low speed until fluffy. Chocolate Buttercream Use the basic buttercream icing recipe. Add 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted and an additional 1 to 2 tablespoons of water to recipe. Mix until well blended. **This icing can be stored for up to 2 weeks. Refrigerate in an airtight container. Rewhip before using.
- French Buttercream (hungrybellytherapy.wordpress.com)