Whipped Cream Buttercream Icing (like Elite)

Part One

Beat til very creamy and fluffy, about 5 to 8 min., occasionally scraping sides of the bowl.

1 lb. powdered sugar (sift if using C & H, has more lumps)
2 1/2 cups Crisco (omit 1/2 cup for crusting)

Part Two

Mix together:

3/4 cup granulated sugar
1/2 tsp. salt
2 TBsp. meringue powder (add another 2 Tbsp. if you want a crusting frosting)

Add and immediately mix on high speed:

1/2 cup (less 2 TBsp.) BOILING water (has to be boiling to melt salt and sugar)

When mixture is beginning to get stiff, add:

1 TBsp. or less of flavoring of your choice (clear colored, like vanilla)

Keep on beating until mixture gets very stiff and stands in peaks, about 8 minutes.

Add part one and part two together and mix well, about 8 minutes, occasionally scraping sides of the bowl to make sure all is blended.

Using a rubber spatula, down beat a little bit to remove some of the air bubbles caused by the high beating. Will be very light and creamy. Cover.

Do NOT refrigerate.