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    High Humidity Buttercream Icing

    High Humidity Buttercream Icing

    From cake decorating class.

    • Prep Time


    • Cook Time


    • Servings



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    • 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.


    More recipes by Debbie F.