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High Humidity Buttercream Icing

  • 6 cups
  • Mins
    Prep Time
  • Mins
    Cook Time

From cake decorating class.


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
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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.

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