Buttercream Icing

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2/3 c Water
12 c Confectioner's sugar
1 1/4 c Shortening
1/2 ts Clear vanilla extract
1/4 ts Butter extract

Original recipe makes 7



Start with 4 cups of sugar, alternately add shortening and remaining sugar until well blended. Add flavorings. Beat at low speed until smooth. NOTE: This icing can be stored for up to 2 weeks in an airtight container in the refrigerator. Contributor: Wilton Cakes Posted to MM-Recipes Digest by Sarah on Sep 06, 1998

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