Buttercream a little dingy for you? Try this! Works great.
I love this, it makes beautiful white icing.
Notes:
Yes, Butter Flavoring, not butter. It keeps it white, instead of ivory. If you don't have this, you can go without it, but you're icing will taste a bit funny.
If you don't have Clear Vanilla, use any clear flavoring. Such as Peppermint.
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Gather and measure out ingerdiants. It's easier with icing to have them ready at you're finger tips for when you need them instead of stoping and starting each time.
Have 2 cups of icing sugar in one bowl, and 2 in another. One, it's easier on the wrist, two you need to add them very slowly.
Cream together shortening, and the flavorings. Add a small amount of icing sugar.
Slowly add the icing sugar from bowl one until it is empty, making sure each time the icing sugar from the last batch is well mixed
At the half way point, put the icing away from the side and bottom, mix by hand for a mintue to make sure nothing stuck on the bottom.
Add the last part of the icing sugar. It will be lumpy at the end, don't worry.
Add mick slowly, mixing before you add more. If you need more to get the smoothness you're looking for add it. But don't add to much to make it runny.
There you go, pure white icing.
![Candied Meats And Veggies[Aka Brown Sugar Glaze]](http://images.cutoutandkeep.net/projects/8615/main_100x75.jpg)
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