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* You want a paper towel that has no design imprinted for smoothing your icing The trick is to smooth it with Viva paper towels that when the icing is slightly crusted.
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Into the mixer bowl, place the Crisco shortening and cream until fluffy.
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Combine the water and the powdered milk in a small bowl; add the butter extract, almond extract, and creme royale or creme bouquet, and salt.
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Add the powdered sugar mixture to the creamed shortening in the mixer bowl and mix. Add 1/2 cup cornstarch and beat well on low for about 15 minutes.
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NOTE: This buttercream icing can be kept out of the refrigerator for around 2 weeks, I'd say. I usually use it so fast that I hardly ever get it in the refrigerator unless I am preparing large batches. It can also be frozen. The cornstarch helps humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like.
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This icing needs to be made ahead of time. As it sets up it gets firmer. When ready to use, just rewhip on low and you get a smooth, non-airy buttercream icing. I like this recipe better than Wilton's buttercream because it tastes less sweet and uses half the amount of Crisco shortening.
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Chocolate Buttercream Icing:
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I just add Hershey's cocoa/any cocoa would work and some extra hot water to the buttercream icing. If you want a darker brown color, you can also add a little brown food coloring.
