Servings: 60

3 lbs PURE CANE Powdered Sugar (12 Cups) 3 lbs PURE CANE Powdered Sugar (12 Cups)
2 sticks Butter, at room temp NOT MARGARINE 2 sticks Butter, at room temp NOT MARGARINE
2 sticks Crisco shortening, WHITE 2 sticks Crisco shortening, WHITE
2 Tbsp Clear Vanilla 2 Tbsp Clear Vanilla
1 Tbsp Butter Flavoring 1 Tbsp Butter Flavoring
1 Tbsp Creme Bouquet (optional) 1 Tbsp Creme Bouquet (optional)
½ tsp Salt ½ tsp Salt
3 Tbsp Merengue Powder 3 Tbsp Merengue Powder
Milk - just enough to get desired consistency, amount will vary with weather from ½ cup to 1¼ cups or so. Milk - just enough to get desired consistency, amount will vary with weather from ½ cup to 1¼ cups or so.

1. SIFT the powdered sugar into a large bowl, and read through all instructions before starting, then read carefully again as you go.
2. Using a heavy duty stand mixer, blend the Butter and Crisco together well, scraping the bottom with a rubber spatula and mixing again. Make sure its well mixed.
3. Add flavorings, salt and meringue powder and 1 cup of the sifted powdered sugar, and mix. TIP: start slowly and cover mixer and bowl with a damp flour sack (thin cotton) towel.
4. Add 2 cups of the powdered sugar and mix.  Repeat until its pretty thick, and globbing up on the beater, then start adding SMALL amounts of milk (start with ¼ cup) only as needed to maintain a consistency that is slightly too thick to spread on a cake without tearing it. It will thin itself overnight, and you can thin it more later, but you need some of it thick enough to pipe roses.
5. Continue adding and alternating powdered sugar and SMALL amounts of milk (1 or 2 Tbsps at a time) as needed until all 12 cups of sugar are incorporated.
NOTE: if you add too much milk, you will need more sugar to thicken it again, but this changes the ratio of fat to sugar and it will not make nice decorations and during hot weather it will say on the sides of your cake. Its best not to make this mistake.
5. Store in airtight containers and chill for 3 days before using it. Can be frozen for up to two years.
6. When you are going to use it, allow it to come to room temp for several hours and then give it a thorough stirring. Color with gel or paste colors only. Liquid colors don't do well and will thin your icing.

I use a 6 quart KitchenAid stand mixer.  I use a 6 quart KitchenAid stand mixer.