Friday, January 2, 2015

High-Humidity Cake Icing

Here is the recipe for the cake icing that I use. This icing will hold up even in 100 degree temperatures! It does not melt.

High-Humidity Icing

1 1/2 cups Crisco
1/4 cup Dream Whip, dry (I just go ahead and use the whole envelope)
1/3 cup flour, sifted

Cream the above all together. Than add alternately;

2 pounds powdered sugar
2/3 cup milk (I have always used water)

Blend well after all has been added; then add

1 teaspoon clear vanilla extract (can find this at Michael's)
1 teaspoon clear butter flavoring (also at Michael's)

Blend in extract/flavoring. Now you are ready to ice your cake!

Tint as needed. Refrigerate any leftover icing. Icing on the cake does not need to be refrigerated.

Yields: 6 to 7 cups of icing

You will not be able to taste the flour.

My girls always were happy when there was leftover icing, as I would spread it on vanilla wafers or graham crackers for them, heck even the big kid in the house liked it this way too!

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