This is my favorite buttercream frosting. I have experimented with a bunch of different buttercream recipes and this seems to taste the best. I have adapted it from the Wilton buttercream recipe that we were given in Course 1 Discover Cake Decorating at Michaels.
1/2 Cup of shortening (I like to use the pre-measured crisco shortening bars)
1/2 Cup of butter
2 Tablespoons of water
1/2 Teaspoon of Vanilla Flavoring
1/4 Teaspoon of Butter Flavoring
1/4 Teaspoon of Almond Flavoring
4 Cups of powdered sugar (aprox. 2 lbs)
1 Tablespoon of merigue powder
Cream the shortening, butter, water and flavoring in with your stand mixer with your flat beater. Add the merigue powder and gradually add the powder sugar, while the mixer is on medium speed. Continue to mix frosting until it becomes creamy.
The frosting will be stiff, so if medium or thin consistency is desired, water will need to be added. For medium consistency add 1 teaspoon of water for each cup of frosting (For example for this recipe you would need 3 teaspoons of water). For thin consistency add two teaspoons of water for each cup of frosting (For example for this recipe you would need 6 teaspoons of water).
Stiff Consistency: flowers
Medium Consistency: borders, stars, and figure piping
Thin Consistency: writing, vines, leaves and icing cakes