Buttercream Frosting

  • 2 pounds {one bag} confectioner's sugar {907 grams}
  • 5 tablespoons meringue powder {approximately 53 grams}
  • 2-3 teaspoons oil-free extract or emulsion
  • 1/2-3/4 cups warm water
  • Gel food coloring
  1. Begin by stirring the flavoring into half the water.
  2. Using a paddle attachment, gently mix the sugar and meringue powder.
  3. It's not necessary to sift the sugar beforehand, but you can if you like.
  4. With the mixer on it's lowest setting slowly add the water/flavoring mix to the dry ingredients.
  5. As the water is added, the icing will become thick and lumpy.
  6. Continue to add the remaining water {this may or may not be the entire amount} until the mixture reaches a thick, honey like consistency.
  7. At this point, turn the mixer to medium speed and whip 2-4 minutes until this icing is thick and fluffy.
  8. Mixing time can vary greatly so watch carefully and stop mixing when the icing is enough to form a soft peak.
  9. Store the icing in airtight containers.