Buttercream Icing for Wilton Class

2 cups crisco
2 lb bag of powdered sugar
2 tsp. clear almond extract
2 tsp. clear butter extract
2 tsp. clear vanilla extract

(can use creme bouquet instead of almond)

add water to extracts to make 1/2 cup of liquid total. Use kitchenaid to cream mixture for about 5 minutes. Will be the consistency of peanut butter. Keeps in airtight container for about 2 weeks.