Recipe contributed by Kay H. Kay is a professional cake decorator, so I'm sure this is great!
Place the first 9 ingredients in the bowl in this order and mix well.
2 tsp. Salt
3 tsp. Clear Vanilla
2 tsp. Butter Flavoring
½ tsp. Almond Extract
2 TBLS. Lemon Juice
2 Cups Crisco Shortening
1 8oz. Pkg. Philadelphia Cream Cheese (Room Temp.)
1 Stick of Butter (Room Temp.)
½ Cup Flour
Add the following, alternating until desired consistency is reached.
4 – 4-1/2 lbs Powdered Sugar (pure cane sugar is the best)
3 TBLSP. Meringue Powder
(Do Not pour Liquid directly onto the meringue powder, you will get lumps)
1/3 to ½ Cup Liquid – milk, evaporated milk, water, whipping cream, ½ & ½,
-Evaporated milk gives a bolder taste
-Whipping Cream gives a creamier texture
-Sometimes I use a combination of evaporated milk and either whipping cream or ½ & ½.
Icing needs to be a medium / soft consistence to spread on cakes and thicker for doing decorations. If your icing does not spread easily it is too thick just add liquid a little bit at a time. If it seems droopy or too soft you need to thicken it up with more powdered sugar.
You can add any flavor of instant pudding to either ice or fill your cake. (you will need additional liquid.)
Any special flavorings or extracts. (Butterscotch, Cherry, Lemon)
If you want fruit flavored icing try some fruit juice. (pulp free or strained is best)
Remember colored juice = colored icing.
For chocolate icing add unsweetened Cocoa, cooled melted chocolate chips, I’ve even used ice cream syrup; not my favorite but it works.
For Spice Icing add cinnamon, cloves & nutmeg. Great for carrot or spice cakes.