1/2 c melted butter

2 c confectioners’ sugar

1 t vanilla

4 t hot water

Mix butter, powdered sugar, and vanilla together. Add teaspoons of hot water until you reach your desired consistency for spreadable icing.

Stiff consistency (flowers with upright petals)

Cream together:
1/2 t butter flavored crisco
1/2 t almond extract
1 t clear vanilla
2 T water
1 c solid veg shortening (butter or regular)
1 T meringue powder

add:
4 c powdered sugar

For medium consistency (borders and flowers with petals that lie flat):
Add 1 T water for each cup of frosting.

For thin consistency (writing, stems, leaves, frosting cakes):
Add 2 T of water for each cup of frosting.

Lasts up to 2 weeks in a covered container.

Cake:
1 box Devil’s Food cake mix
1 can cherry pie filling
3 eggs
1 t vanilla extract

Frosting:
Boil 1 minute while stirring:
4 T butter
1 c sugar
1/4 milk

Remove from burner, add 12 oz chocolate chips

Stir and and spread on cooled cake.

4 T butter
1 C sugar
1/4 c milk

boil 1 minute. Remove from heat, add 1 12-oz bag of chocolate chips. Stir until smooth. Frost on cooled cake.

1 1/2 c confectioners sugar
2 tsp hot water
1 envelope choc-o-bake
1 1/2 tsp white syrup
1/2 tsp vanilla
pinch salt