THRUSH’S 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.