Yields 3 cups (for 40 3" cookies or double layer cake)
1 tsp each vanilla, butter and almond extract
2 TBL water
1 cup Crisco
1 TBL meringue powder
1 lb sifted powdered sugar
Above makes stiff consistency (flowers, upright petals)
Medium – add 1 tsp water for each cup of stiff frosting (boarders & flowers that lie flat)
Thin – add 2 tsp water for each cup of stiff frosting (writing, stems & leaves)
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