1 heaping c. nonfat dry powdered milk
1/2 c. cool water
2 c. solid Crisco shortening (in room temperature)
2 tbsp. meringue powder
1/2 tsp. almond (must be clear flavoring for really white frosting)
1 1/4 tsp. vanilla (must be clear flavoring for really white frosting)
2 to 2 1/2 lbs. Power sugar (sift if lumpy)
Beat for 5 minutes. Store airtight in the refrigerator. when you want to used, take out and beat again about 5-7 minutes If you want chocolate (or brown) frosting, add cocoa to taste.
Enjoy your Butter Cream!