Crisco-Based Buttercream Icing
By Indydebi on cakecentral
I was given this recipe over 25 years ago by a friend and its the only icing recipe Ive ever used. (I actually didnt know there were other wedding cake icing recipes out there!). All measurements are approximate since Im a until it looks right cook. Too thin? Add more sugar. Too thick? Add more milk. Love the flavor of vanilla? Throw lots of it in there! This icing crusts VERY well and holds up great in extreme heat and humidity (passed the sat outdoors in 90 degrees in August humidity in Indiana for over 5 hours test!)
1-1/3 cups Crisco
1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (*)
2-3 Tbsp clear vanilla, depending on your personal taste
2 lbs powdered sugar
(*) A powdered whipped topping mix made by Kraft Foods, usually found in the cake/sugar or Jello aisle in the grocery.
Theres no wrong way to mix this. I usually mix all but the powdered sugar for a minute or two, then gradually add the sugar, but the only reason I did this was to avoid the sugar-splash factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.