Dream Whip Frosting
Place 2 cups Crisco shortening, 2 pounds powdered sugar, and 1 envelope Dream Whip in a large mixing bowl and beat until creamy. Add 1 tablespoon white corn syrup, 2 teaspoon pure vanilla extract, and slowly add 1/2 cup water. Beat until fluffy.
1 c. Crisco
1 pound powdered sugar
2 Tbs. Dream Whip (Dry Straight from the envelope)
1 1/2 tsp. light corn syrup
1 t. vanilla
1/4 c. water
Beat Crisco, sugar, and Dream Whip until creamy, then add the corn syrup and vanilla. Add water slowly and whip until fluffy.
However, she doesn't want whipped "crap." She requested Harris Teeter (a regional grocery store) vanilla with icing roses type of frosting. Can you tell this is a colorful 17 year old ordering this through her mom?
Does this recipe feel greasy in the mouth a little after you eat it? Would you say it's comparable to what you might find on a grocery store cake (not one with Rich's Bettercreme.)
I combined this recipe with Indydebi's crisco based dream whip icing recipe from Cakecentral. They are very similar, minus the corn syrup. I did add a little to mine.
First let me give the disclaimer that I don't like all crisco based icings. I've never used high ratio shortening, but I hear that can eliminate the greasy mouth feel of the non trans fat crisco.
I followed the CC tips to whip the crisco to death before anything else. It looked like sour cream when I added the rest of the ingredients. I had to add lots of powdered sugar and more water than originally called for in her recipe and the half recipe posted here. It was just too greasy with crisco otherwise. I also had to triple the flavorings!
I whipped the entire batch for about 20 minutes on medium in my KA per the tips I read. My husband and I sampled it and the conclusion is yes, it does taste like typical grocery store cake icing that "buttercream" roses are made of. (crisco cream is more accurate since no butter is used!)
While it's not my preferred icing, it does taste super creamy and just what I expected! Not sure why I had to add so much flavoring though. I used clear butter, vanilla extract and Creme Bouquet to achieve any flavor whatsoever, and way more than I would have anticipated. And yet the flavor is still subtle.
Thanks for sharing this recipe, it was perfect timing for the cake I have due on Friday for a teenager!
Get Inspiration and Great Deals
Yes, I want to receive new decorating ideas and exclusive offers from Wilton. You can withdraw your consent at any time. Learn more