I've adapted the Wilton recipe heavily to use as little measuring, mess, and time as possible. There is no need to sift the confection sugar, as this recipe measures it by weight (i.e. the whole bag.)
In a standing mixer:Cream 2 cups (=2 sticks) of shortening.
Mix in 1/2 cup of liquids (combination of extracts, water and/or soymilk), a pinch of salt, an optional 2 T. of meringue powder(for added stiffness - not necessary but nice for flowers, etc.).
Slowly (to avoid a sweet mushroom cloud), pour in the 2 lb. bag of confection sugar.
Mix well until even consistency is achieved.
This frosting will take colors (paste style) beautifully.
Add some corn syrup if writing words.