This is my buttercream recipe. I love it! I do want to try that dream whip one though if it is maybe lighter sweetness, for the occasional one that wants less sweet. The one I use is not too sweet at all.. really good.. but you know.. theres always a couple.
Anyways for this recipe I tweeked a bit. I use 1/2 cup butter and take out 1/2 cup shortening or you can do half and half. I also only use vanilla since I put the butter in there. None of the other flavorings and I took out the cornstarch because for me in AZ it is already too dry so I don't need it. HTH
Buttercream Icing - Carolyn Lawrence - Missouri - Bridal1@aol.com
4 pounds powdered sugar
2 cups Crisco
1/3 cup powdered milk mixed with enough hot water to make 1 cup
Add to the milk:
1/2 tsp. salt
1/2 tsp. clear vanilla
1/2 tsp. clear butter flavoring
1/2 tsp. almond
1/2 tsp. creme royale or creme bouquet (optional)
Add 1/2 cup cornstarch and beat well for about 15 minutes.
This can be kept out of the refrigerator for around 2 weeks, I'd say. I usually use it so fast that I hardly ever get it in
the refrigerator unless I am going out of town for a few days and then it can also be frozen. The cornstarch helps
humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like.