1/2 cup Crisco
2 tablespoons water
1 tablespoon egg white
3 cups sifted powdered sugar
few drops of almond or vanilla flavoring
few drops of food coloring

It's important to sift the sugar if you will be using this icing in a decorating tube, otherwise, the tube is likely to become clogged.

Combine all ingredients and beat with an electric mixer until light and fluffy. Do not add too much of the flavoring.

If the icing is too liquid, add more of the powdered sugar to stiffen. If too stiff, add a few drops water.

This icing is used mostly just for decorating cookies during the holidays.

For improved tinting quality or to make for a more opaque white icing, add Wilton's Icing White before adding colors. A number 3 piping tube makes a good size for writing thin lines, squiggles, and outside borders before flooding cookies with a thinner icing in the center.

If you are concerned about using uncooked egg white, use reconstituted powdered egg white, or pasteurize the eggs by setting them in a 185 degree water bath (while still in shell) for 3 minutes.

Submitted by: Belle