Classroom Buttercream Icing

This buttercream icing is a great no-melt icing to be used in the classroom or on hot, sunny days.  If you use the water option instead of milk it will not need to be refrigerated.

Yields: 3 cups

1 cup shortening

1 teaspoon clear flavoring (choose your favorite combination or just stick with a yummy vanilla)

1 Tablespoon light corn syrup

1/4 cup liquid (choose milk for a creamier texture and flavor or choose water for a non-refrigerated option)

1/4 teaspoon salt

1 1/2 – 2 pounds (6-8 cups) powdered sugar (this will depend on the humidity or moisture in the air at the time you are making the icing.  If you live in a drier climate you may need less powdered sugar).

Directions-  cream the shortening.  Combine all liquids and slowly beat mixture until shortening and liquids are combined.  Add salt.  On low speed, slowly add the powdered sugar, one cup at a time, until desired consistency is achieved.

Cake size:                                   Amount of icing needed to cover the cake in cups:

6″                                                 3

8″                                                 4

10″                                               5

12″                                               6