Wilton Snow-White Buttercream Icing

(Ideal for icing cakes, making flowers and piping borders.)

2/3 cup water
4 T Wilton Meringue Powder
12 c (approx. 3 lbs) sifted confectioners sugar
1 ¼ c solid shortening (use the white, vegetable shortening, not butter flavored.)
¾ t salt
½ t Wilton Clear Vanilla Extract
¼ t Wilton Butter Extract

Combine water and meringue powder. Whip at high speed until peaks form. Add 4 cups of sugar, one cup at a time, beating at low speed after each addition. Alternately add shortening and remaining sugar. Add salt and flavorings. Beat at low speed until smooth. Separate into differing cups to add food colors. Makes 7 cups. Freezes well.

Chocolate Frosting

2 c sugar
Scant ½ c cocoa
½ c milk
1 stick butter or margarine
1 t vanilla
Chopped nuts, m ‘n’ m’s or rice crispies (optional)
Melt butter in heavy pan. Mix sugar and cocoa. Add sugar mixture and milk to butter and bring to a rolling boil. Boil for 1 minute, 15 seconds. Cool by putting pan in cold water. Then add vanilla and nuts. While it’s still liquidy, pour over the cake.