THRUSHS BUTTERCREAM ICING:
2 lbs. ( 6 cups) powdered sugar
1 lb. sweetex icing shortening
3 TB. meringue powder
½ cup water (variable)
1 tsp. clear vanilla
1 tsp. clear butter flavoring
Cream shortening in bowl with an electric mixer. Add powdered sugar, meringue powder, flavorings. While mixing on very low speed, add water until consistency you desire is reached. Mix on high speed for 8 minutes or until very fluffy. Can be kept refrigerated for 2 weeks if covered. Makes plenty to frost and decorate an 8” to 10” round 2-layer cake or 9x13 sheet cake.
For chocolate buttercream:add 1 to 1 ½ cups sifted cocoa and increase water abt. ¼ cup.
THRUSHS ROYAL ICING:
3 level Tablespoons meringue powder
4 cups sifted powder sugar ( abt. 1 lb.)
6 Tablespoons water (variable)
Beat all ingredients ingrease-freebowl at low speed of mixer for 7-10 minutes. (10-12 minutes at high speed for portable mixer ) until icing forms peaks. note: cover bowl with either damp paper towels or plastic wrap while working with it to prevent the royal icing from drying out, it hardens very quickly.
½ cup ( 1 stick) butter, softened
8 oz. cream cheese, softened
1 lb. ( 4 cups) sifted powdered sugar
1 TB milk
In medium bowl, cream butter and cream cheese until smooth. add sugar and milk. Beat on high speed until smooth. Keep refrigerated after putting on cake.
THRUSHS FLUFFY BOILED ICING:
3 TB meringue powder
½ cup cold water
2 cups granulated sugar
¼ cup corn syrup
½ cup water
Beat meringue powder and ½ c. water until stiff, about 4 minutes. In large microwave-safe measuring cup, stir sugar, corn syrup and other ½ cup water. In microwave, bring syrup mixture to a boil (approx. 5 minutes). Remove when boiling stops. Slowly add syrup to meringue mixture while beating on low. Beat on high speed for 4 minutes until stiff and glossy. Use immediately, Iced cake can be stored at room temperature if served within 24 hours, otherwise, refrigerate.