Here is the way I do it, I use this BC for crumb coating, writing, icing the cake (not for filling).
2 cups of Crisco
1 tablesp. Clear Vanilla extract
1 tablesp. Almond extract
1/4 teasp. Meringue powder
3 tablesp. Milk or coffee creamer
Before starting to mix all ingredients, dissolve the salt with the milk/creamer. Mix sugar, Crisco, Vanilla extract, Almond extract and the mix of salt and milk or creamer and mix on speed #4 in KitchenAid until it turns shinny and soft, while this process is going on - sift 2 pounds of X-10 sugar before adding it to the mixer with the other ingredients (for this purpose I use a big collander). Don't forget to slow the mixer to speed #2 while adding the sugar. Once all the ingredients are in the mixer, keep it running on speed #4. The consistency is almost perfect for crumb coating and icing the cake. If used for writing or drawing just add a few drops to make it a little thinner, if using for flowers add up more sugar to make it thicker.
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