French Buttercream Decorator's Icing 2 Reviews By SweetPea0613 recipe Comments | 1 Favorites | 154 Print This is a recipe that my Wilton instructor gave me the first day of class. It’s looks good and tastes good and is easy to convert to medium or thin icing. French Buttercream Decorator’s Icing Ingredients Â¾ cup nonfat dry milk powder (use any brand but Carnation) Sanalac preferred, but I use Wal-mart brand12 Tablespoons cold water(one at a time)2 cups white all vegetable shortening ( Crisco, white, not butter flavored)2 Tablespoons meringue powder2 teaspoons clear flavoring ( vanilla, almond, butter, coconutâ¦.be creative)Â½ to 1 Â½ teaspoons salt ( optional)- will cut down on the sweetness and enhance flavor3 pounds (12 cups) powdered confectionerâs sugar Instructions This recipe yields approximately 6 cups of stiff decorator icing. If you are using a hand mixer, you may wish to make just half of this recipe so as not to burn out your mixer. Beat dry milk powder in mixer and add one Tablespoon of water at a time making sure no dry milk remains on beaters. Add: vegetable shortening meringue powder clear flavoring Â½ to 1 Â½ teaspoons salt ( optional)- Beat on low speed just until combined and no lumps remain in shortening. Add: powdered confectionerâs sugar slowly Beat on medium speed just until combined. Do not over beat as this will create air bubbles in the icing. (Beat on high with hand mixer) This recipe will yield about 6 cups of stiff icing. For medium icing, add 1 teaspoon water for each cup needed. For thin icing, add 2 teaspoons of water for each cup needed.