Yield 2 1/2 Qts = 5lbs (enough to ice 30 cupcakes, or fill and ice 1 8″cake)
Ingredients
Fresh Large Egg Whites 180g (6Lg)
White Sugar 300g (1 1/2 cups)
Confectioners Sugar 240g(2cups)
Shortening 170g (3/4 cup)
Butter 454g (2cups)
Vanilla Extract 1T
Directions
Place sugar and egg whites into a double boiler. Heat to 105 degrees or until sugar granules are melted completely, stirring frequently. Add egg mixture to stand mixer, whip for 3 minutes. Sift powdered sugar, add to egg mixture, mix until well combined. Add softened butter & shortening, mix until fluffy. Stir in vanilla. Ice & decorate cupcakes or cake, adding your favorite colors for flowers and designs.
***THIS RECIPE CAN BE STORED 4 days room temp, 2 weeks fridge, 2 months freezer
**its fine to store it in the fridge/freeze, but just know that you will now have to bring it back to room temperature. Take it out HOURS before you need it, and let it get to room temp, then you will put it back on the mixer and with the PADDLE attachement on low- medium and let it mix, it will look as if it is BROKEN, and curdled, dont be alramed this is NATURAL, it will come back together eventually, you can turn the speed up to med-high and it will mix out smooth
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