Decorator's Icing
  • Preparation Time: about 20 minutes
  • 1 and 1/2 cups shortening (Crisco) – Arlene’s note (I use 1/4 cup of butter and 1 -1/4 cups Crisco)
  • 1/4 cup dry Dream Whip
  • 1/3 cup flour, sifted
  • 2 lb bag confectioners' sugar, sifted
  • 2/3 cup water or milk (maybe more or less) ( Arlene uses milk)
  • 4 tsp. clear vanilla, or 2 tsp vanilla and 2 tsp other flavoring
  • pinch of salt
  1. Combine shortening and Dream Whip, mixing well on low speed.
  2. Combine the flour with the confectioner's sugar.
  3. Add wet and dry ingredients alternately, and mix.
  4. Whip until proper consistency . Do NOT over mix.
  5. Denser than buttercream, and good for roses and other flowers. One batch is more than enough for a 2 layer 8" cake. I use my whipping beater for this icing
  6. Depending on the weather, you might have to adjust the milk/water.
  7. Recipe for Flower Icing:
  8. This is stiffer than regular buttercream. I make the flowers 2 to 3 days ahead and just keep them on a cookie sheet lightly covered with wax paper. No need to refrigerate them.
  9. 2 TBSP Crisco
  10. 2 TBSP Milk
  11. 2 cups of confectioner’s sugar (sifted), you might need more or less.
  12. 1 tsp. clear vanilla Clear vanilla keeps the icing white
  13. They will dry and you can lift them up with your fingers to place them on the cake.
I got this recipe many, many years ago from a baker in Texas. She said it was great for High humidity areas. I have used it since with rave reviews. I use clear vanilla that I get from Watkins on line. It is not that sweet and goes wonderfully on a pound cake. Makes great borders too. I do not refrigerate the cake after frosting.