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!
