Buttercream Icing

This recipe will cover one cake mix and do decorations. Every time I make it, people say they love it!

• Ready In: 25 mins
• Serves: 12-16
• Yields: 1 cake's worth

Ingredients

• 1  cup unsalted butter, softened (can substitute Crisco shortening, or use a combo of the two)
• 1  teaspoon  clear vanilla extract
• 1⁄4 teaspoon  clear  almond extract
• 1⁄4 teaspoon  clear  butter flavoring
• 1⁄2 cup water
• 1⁄2 teaspoon salt
• 2  lbs confectioners' sugar (sift if lumpy or using hand mixer)
• 1⁄4 cup  meringue powder (optional)

Directions

1. In a large mixing bowl, whip butter until perfectly smooth. Add the rest of ingredients, minus sugar, and mix well to incorporate. (I use the meringue powder if I'm making a lot of detailed decorations for the cake--it helps hold the shape better. But if you're simply frosting the cake or cookies, it's not necessary).
2. Add sugar gradually. You do not have to put all the sugar in, if the icing becomes too stiff. Mix on medium speed until light and fluffy. The icing should be of spreadable consistency--slightly firmer than softened butter, but not as stiff as cold cream cheese. If it's too stiff, add more water, one tablespoon at a time, until the desired consistency is met.
3. Keep unrefrigerated for 2 weeks in a reasonably cool room. Keeps indefinitely in fridge.
4. NOTE: If using a hand-held mixer, don't add all of the sugar, or you'll ruin your mixer. When icing is nice and fluffy, then add the rest of sugar, or enough to make it a spreadable consistency. If your mixer gets too hot (set a timer), turn it off for twenty minutes or you'll ruin the motor.