There are a couple of MUSTS I recommend for best results with this type of frosting --
- You MUST sift the powdered sugar.
- You MUST use a stand mixer.
Sifting takes a little extra time, but it is well worth the few minutes because it will get all the lumps out of the powdered sugar, and the decorator tips will not be obstructed. A stand mixer is important because this is a heavy, thick frosting to mix, and it would probably cause a hand mixer to overheat and go kaput in an untimely fashion.
If you refrigerate this frosting before you plan to use it, you will need to bring it back to room temperature so it will spread easily. Also, be sure to use clear vanilla extract to prevent the white frosting from being discolored.
1 1/2 cups Crisco shortening
1/2 teaspoon salt
1 teaspoon clear vanilla extract
1/2 teaspoon butter (or almond) flavoring
2 pounds powdered sugar, sifted
1/2 cup water
In the bowl of a stand mixer, combine shortening, salt, vanilla extract, and butter flavoring. Mix at medium speed until smooth and creamy. Gradually add the powdered sugar a little at a time, mixing at low - medium speed until sugar is incorporated. When the frosting starts to become thick, begin to add the water a small amount at a time, alternating with the remainder of the powdered sugar. After all ingredients have been blended smoothly, beat the frosting for 5 additional minutes at medium - high speed. Frosts and decorates two 9-inch layers or one 9 x 13-inch cake. Keep frosted cake refrigerated.