1) Cream shortening with salt. Then add flavoring and water, mix.
2) Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
3) Blend an additional minute or so, until creamy.
4) TO MAKE CHOCOLATE BUTTERCREAM:
Add 3/4 cup cocoa or three 1 oz. unsweetened chocolate squares, melted, and an additional 1-2 tablesoons water to recipe. Mix until well blended.
5) MEDIUM CONSISTENCY:
Add 1 teaspoon of water for each cup of stiff. OR 2 1/2 teaspoon of water for the full recipe.
6) THIN CONSISTENCY:
Add 2 teaspoons of water for each cup of stiff consistency. OR 5 teaspoons of water for the full recipe.
7) OPTIONAL: If icing is too sweet you can do half lemon juice instead of water.
8) Icing is good on the countertop for 4 weeks. In the fridge for 6 months. In the freezer for 1 year. (Only with water recipe, NOT milk).