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This recipe should be made with a heavy-duty mixer. The paddle, not the wire whip, should be used.
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Place the shortening and corn syrup in a mixing bowl and beat until creamy.
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Add flavorings and salt and beat until blended.
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Mix in powdered sugar, pouring it in the bowl over about a 30 second period, and blend thoroughly, approximately 30 seconds to one minute after the last bit of sugar is added.
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Turn incing onto your work surface and knead until smooth and well blended.
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Store icing in sealed plastic bag then place bag in airtight container let sit for about 30 minutes.
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Icing can be refigerated for several weeks or frozen for several months. Let icing come to room temperature before using.)
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To test for readiness: Pull the icing apart. If it stretches when pulled apart the icing is too soft*. When you are sure that icing is not too soft, gently stroke a portion of the icing with the palm of your hand. If all cracks and marks disappear and the surface appears shiny, it is ready to use. If the cracks do not disappear, the icing is too firm**.
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*If the icing is too soft and sticky and stretches when pulled apart, knead in additional powdered sugar 1/2 cup at a time.
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**If the icing is too firm and cracks and marks will not disappear, knead in a few drops of water until the proper consistency is achieved.
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To color the ENTIRE batch of Icing: Mix the color with the shortening and corn syrup mixture BEFORE adding the powdered sugar.
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To color samll portions of Icing:Mix the color to the center of a ball of icing.
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Knead the color in until well blended. If the color softens the icing, knead in more powdered sugar.
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To cover a cake you use the same method as if using rolled fondant.
