instructions
Place shortening and corn syrup in mixing bowl and beat until creamy. Add flavorings and salt and beat until blended.
Mix in powdered sugar, pouring it in the bowl over about a 30 second period, and blend thoroughly, approximately 30 seconds to
1 minute after the last bit of sugar is added. Turn icing onto work surface and knead until smooth and well blended. Store icing in
sealed plastic bag then place bag in airtight container. Icing can be refrigerated for several weeks or frozen several months. Let
icing come to room temp. before using.
To test for readiness: Pull the icing apart. If it stretches when pulled apart, the icing is too soft, gently stroke a portion
of the icing with palm of hand. If all cracks and marks disappear, the icing is too firm.
If the icing is too soft and sticky and stretches when pulled apart, knead in additional powdered sugar 1/2 cup at a
time.
If the icing is too firm and cracks and marks will not disappear, knead in a few drops of water until the proper consistency is achieved.
To color the entire batch of icing: Mix the color with the shortening and corn syrup mixture before adding the powdered sugar.
To color small portions of icing: Add paste color to the center of the ball of icing. Knead color in until well blended. If the color
softens the icing, knead in more powdered sugar.