Description
Classic wedding cake icing from Wilton.
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Directions
In a large bowl, combine 2/3 cup water and meringue powder; whip with an electric mixer at high speed until peaks form. Add 4 cups sugar, one cup at a time, beating at low speed after each addition. Add remaining 8 cups sugar and 3 T. water, shortening and corn syrup in 3 additions, blending well after each. Add salt and flavorings; beat at low speed until smooth. Keep bowl covered with a damp cloth until ready to use. For best results, keep icing bowl in the refrigerator when not in use. Refrigerate in an air-tight container and icing can be stored for 2 weeks. Re-whip before using. Makes about 7 cups icing.
For spreading consistency, add up to 4 more T. each water and corn syrup.
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Ingredients
 2/3 cup plus 3T. water, divided
1/4 cup meringue powder
12 cups sifted powdered sugar, approx. 3 pounds, divided
1 1/4 cups solid vegetable shortening
3 T. light corn syrup
3/4 tsp. salt
3/4 tsp. no-color almond extract
3/4 tsp. clear vanilla extract
1/2 tsp. no-color butter extract
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