Airdried Buttercream Icing Be The First To Review By dhmichaud recipe Add To Favorites Print 441 Views 1 Comments 264 Favorites Airdried Buttercream Icing Ingredients 3 Tablespoons meringue powder1/3 cup tap water (room temp. – not cold not hot)2/3 cup Crisco (solid shortening)5 1/2 cups powdered sugar (this is MORE than 1 pound)generous dash of salt1 teaspoon vanilla (or flavoring to taste) Instructions Mix together water and meringue; beat stiff. Add remaining ingredients and whip for 3 minutes, scraping the bowl well twice. Keep covered when not using. I prefere to keep any left-over in a glass jar. Keeps well a couple of weeks but may need to be stirred well before using. Once flowers are made DO NOT! cover or put into freezer or refrigerator. Keep uncovered at room temp until they dry. The amount of time that takes will depend on how humid and warm your house/area is. Usually 24 hrs is plenty. Once completely dry completed flowers should be store in any NON airtight container – like a gift box. Will keep up to 4-6 months.