High Humidity Buttercream Icing PRINT
- YIELD: 6 cups
From cake decorating class.
|1½||cups solid crisco shortening|
|2||heaping Tbsp. dry powdered dream whip|
|¼||cup all-purpose flour|
|1||tsp. powdered van-o-van (if don't have use extra vanilla)|
|1||tsp. clear vanilla flavoring|
|½||tsp. lemon flavoring|
|2||pounds confectioners' 10x powdered sugar|
|½||cup cold water|
Cream shortening with electric mixer at low speed. Add powdered dream whip and flour; mix until well blended.
Blend van-o-van and lemon and vanilla flavoring into the creamed mixture.
Add 1/4 cup water and one pound 10x sugar and blend until moistened; then beat on #4 speed until icing is smooth. Scrape sides and bottom of mixing bowl often.
Add the remainig water and sugar. Stir until moistened. Mix at #4 speed until icing is smooth and fluffy.
Add additional water, a few drops at a time, if you desire a thinner spreading consistency. To stiffen, add more confectioners’ sugar.
keep icing covered with a damp cloth until you’re ready to use it. Refrigerate leftover icing in an airtight container. Rewhip before using.
NOTE: For chocolate frosting, add 3/4 cup cocoa.