First thing's first: Buttercream Icing

Per batch:

1 c. shortening (or butter)
1 tsp. flavoring (half butter, half vanilla)
1 lb. confectioners sugar
1 tbsp. meringue powder
2 tbsp. water (or milk) -for stiff consistency. For medium, add 1 tsp to stiff; for thin, add 2 tsp to stiff


I will refer to this recipe a lot!

To make:

Cream shortening, flavoring and water. Be careful doing this, because the liquids tend to slop up out of the mixing bowl at me. Then add the meringue powder and sugar, steadily but not all at once. You'll want to keep a (damp) cloth over the bowl to prevent the suger from escaping and on the low setting.  After all of the sugar is in and has settled, I usually give it a few seconds on the high setting just to (whip it) whip it good.