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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Great anytime but this recipe REALLY holds up in hot humid weather. I made nearly 400 cupcakes for an outdoor event in SW FL in August and they held up perfectly - not to mention tasted great. I personally used a blend of vanilla, butter and almond extracts combined. Recipe kudos go to IndyDebi, a professional caterer from, you guessed, Indianapolis, who kindly shares her recipes. Ingredients:
1 1/3 cups crisco (or a high-ratio shortening) |
3 tablespoons powdered dream whip |
2 -3 tablespoons , desired extracts |
1/3-1/2 cup milk, depending on consistency desired |
2 lbs powdered sugar |
Directions:
1. Blend the shortening, Dream Whip and flavoring for a 10-15 minutes and then gradually add the sugar and milk. The longer it mixes, the smoother it gets. Sifting the powdered sugar first is a plus but optional.
2. Of course you can add coloring as desired.
3. One batch will do a 8-9 cake or a batch of regular cupcakes.
4. Can be kept in air-tight container easily for a week or frozen if making ahead.
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