1 c. solid Crisco shortening
1 tsp. baking powder
1 tsp. cream of tartar
A little less than 1/4 c. warm water
Dash of salt
2 tsp. cream bouquet icing flavoring
4 1/2 c. sifted powdered sugar
1 egg white
Paste coloring (optional)

Mix shortening and baking powder, cream of tartar, warm water, salt, and flavoring well until creamy. Add powdered sugar about 1/2 cup at a time until all is mixed in, beating after each addition. Beat well on high speed. Add egg white, a little at a time, beating well. Beat icing on high speed to induce air. Color, if desired.

This mixture keeps in the refrigerator for 2 weeks when covered tightly and freezes well, too. When a cake is iced, it is sealed and stays fresh for 4-5 days if filling is buttercream icing also.