Pat's Rolled Buttercream Icing

1 cup Crisco
1 cup clear corn syrup
1/2 teaspoon butter flavoring
1 teaspoon clear vanilla
1/2 teaspoon popcorn salt (fine grain salt) I personally use regular table salt.
2 pounds powdered sugar

Icing needs to be made ahead of time to give salt longer to dissolve. Making icing at least a day ahead of time is best.
This recipe should be made with a heavy-duty mixer like a Kitchen Aid. The paddle, not the wire whip, should be used.

Place shortening and corn syrup in mixing bowl and beat until creamy. Add flavorings and salt and beat until blended. Mix in powdered sugar all at one time and blend thoroughly. The mixture will be very stiff. Turn icing onto work surface and knead until smooth and well blended. Store icing in sealed plastic bag then place bag in airtight container. Icing can be refrigerated for several weeks or frozen for several months. Let come to room temperature before using.

If you are using a hand mixer follow the steps until adding the sugar. Add part of the sugar and when it is a strain on the mixer stop and add rest of the sugar by hand. This takes longer but is better than burning up your mixer.

I highly recommend you do not wait until the last minute to make this icing. It is not hard but does take a little time considering it has to be kneaded by hand after it comes out of the mixing bowl.