- 2 cups (1 pound or 454 gram) unsalted butter, room temperature
- 1 cup (230 gram) vegetable shortening or hi-ratio shortening
- 1 Tbsp fresh lemon juice or 1 1/2 tsp lemon extract, pure vanilla extract, or almond extract
- 3 lbs (1.36 kilograms) 10X confectioners' sugar
- 1/2 cup + 1 Tbsp (4 1/2 fl ounces or 135 mililiter) water, milk, or clear liqueur
- 3 Tbsp meringue powder
- 1 tsp salt
- Cream shortening and butter with an electric, handheld, or paddle-whip mixer. Add flavoring and salt. Gradually add sugar, one cup at a time. Add meringue powder. (The mixture will appear dry.)
- Add liquid of choice and beat until light and fluffy (approximately 5 to 8 minutes). Keep the bowl covered with a damp cloth or plastic wrap.
- Storage: Store the icing in an airtight container and freeze for up to 3 months.
- Yield: 2 1/2 quarts (2.37 L)
- Add extra liquid to soften the buttercream or extra 10X confectioners' sugar to stiffen it.