Buttercream Icing (High Humidity Weather)
Created by Luvs2Bake on November 3, 2012
- Servings: 3
- Prep Time: 5m
- Cook Time: 0m
- Recipe #6898
Ingredients
- 1/2 cup solid vegetable shortening
- 1/2 cup butter, softened ( salted or unsalted)
- 1 teaspoon clear vanilla extract
- 4 cups sifted confectioners' sugar
- 3 tablespoons all-purpose flour
- 2 tablespoons light cream or milk
- 5 teaspoons dry whipped topping mix powder (i.e. Dream Whip)
How to Make
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Step 1: In large bowl, beat shortening and butter with electric mixer until light and fluffy. Add vanilla; mix well. Combine sugar and flour. Gradually add sugar mixture, one cup at a time, beating well on medium speed. Scrape sides and bottom of bowl often. When all sugar mixture has been mixed in, icing will appear dry.
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Step 2: In small bowl, combine milk and whipped topping mix powder; stir well. Add to icing mixture; beat at medium speed until light and fluffy.
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Step 3: Keep icing covered with damp cloth until ready to use. For best results, keep icing bowl in refrigerator when not in use. Refrigerated in an airtight container, this icing can be stored 2 weeks. Re-whip before using.
Nutritional Facts
- Serving Size: 1 (373.8 g)
- Calories 1862.3
- Total Fat - 87.6 g
- Saturated Fat - 28.8 g
- Cholesterol - 30.3 mg
- Sodium - 252.1 mg
- Total Carbohydrate - 269.6 g
- Dietary Fiber - 0 g
- Sugars - 267.3 g
- Protein - 0.4 g
- Calcium - 45.9 mg
- Iron - 1 mg
- Vitamin C - 0.1 mg
- Thiamin - 0 mg