Dream Whip Icing..... Crusting

Decorating By vie Updated 13 Sep 2014 , 9:58pm by Gator Gal

vie Posted 14 Oct 2005 , 11:11pm
post #1 of 25

Hello everyone,

I need your help... again. I am making my daughter a dream princess castle but I was wondering if I use dream whip icing will it crust so that I can smooth it or not.

If not is there a way that I can take some of the sweetness out of the buttercream ( i am using purple so I think salt doesn't work) unless you all have another recipe that will crust and i can smooth

Thanks you all

24 replies
dragonwarlord1969 Posted 15 Oct 2005 , 12:38am
post #2 of 25

Hi Vie!

I've made the Dream Whip frosting several times and it does crust well. I've never tried to smooth it after it's crusted but from what I've seen, I think it could be smoothed AC (after crust)


lilscakes Posted 15 Oct 2005 , 12:59am
post #3 of 25

I've also made it several times.....Love the recipe. Quite a bit less sweet than the traditional BC. It does crust and smooth as nicely as BC....It's my favorite.....Good luck with it. icon_smile.gif

ken Posted 15 Oct 2005 , 3:34pm
post #4 of 25

I was wondering if someone could send me a recipe for this Dream Whip. Honestly, I've never heard of it but listening to you all, it sounds very good to work with. My email is:

[email protected]

Thanks a Million! - Kenya

mpitrelli Posted 15 Oct 2005 , 5:48pm
post #5 of 25

could someone also email it to me please.

[email protected]

dragonwarlord1969 Posted 15 Oct 2005 , 6:02pm
post #6 of 25

I just emailed it to the above emails and decided to post it for those that don't have it but want it! thumbs_up.gif

Dream Whip Icing

2lbs or 1 kg bag of confectioners sugar
1 pkg dream whip
2 cups crisco shortening

1/2 cup boiling water
1/2 tsp salt
2 tsp clear vanilla flavouring
1 Tbsp clear corn syrup
2 Tbsp to ¼ cup flour

Whip up till fluffy. No need for refrigeration but it is fine in the fridge as well. Tastes great, not so sweet and crusts well. I have tried so many and this is now my main buttercream.


okieinalaska Posted 15 Oct 2005 , 6:08pm
post #7 of 25

This is the recipe I use now and it does crust nicely and you can smooth with a paper towel (thank goodness, LOL).

I don't boil the water any more though, just use hot water and it works fine. I think you will love it too!


Fishercakes Posted 15 Oct 2005 , 6:13pm
post #8 of 25

Could you also send it to me?

[email protected]

ken Posted 15 Oct 2005 , 7:05pm
post #9 of 25

A quick question. This may sound a little crazy but where in the grocery store would the package of Dream Whip be? I'm in Germany and I'm not sure if my commisary carries it. But just in case, what section would I look in?

okieinalaska Posted 15 Oct 2005 , 7:17pm
post #10 of 25

I think at my grocery store it's in the pudding and pie filling aisle....


ken Posted 15 Oct 2005 , 7:26pm
post #11 of 25

Thanks so much for the quick response. I'll look for it tomorrow. Wish me luck!

Nitu Posted 15 Oct 2005 , 7:41pm
post #12 of 25

Oh! Thanks Joe,
I really really wanted that recipe.

Thanks again,

nashsmom Posted 16 Oct 2005 , 12:14am
post #13 of 25

This white frosting makes a nice crusting icing that is not as sweet as regular buttercream. I used this recently on a wedding cake with wonderful results. Lots of compliments on the taste, and it was easy to get a true purple with this. Easy to work with & smooth too. http://www.cakecentral.com/cake_recipe-1944-2-Snow-White-Buttercream-Frosting.html

tcturtleshell Posted 16 Oct 2005 , 5:02am
post #14 of 25


At our commissary dream whip is located near the puddings & jello's. It's should be right next to the gelatin & tapioca puddings on the top shelf. It was hard to find but I finally found it. Good luck!

ken Posted 16 Oct 2005 , 9:16am
post #15 of 25

Thanks tcturtleshell! I will let you know if i have any luck or not!

ken Posted 18 Oct 2005 , 6:10pm
post #16 of 25

Just wanted to let you all know that I found the Dream Whip! I'm so happy and now I can try this delicious sounding icing! Thanks Again!

Keliames Posted 26 Oct 2005 , 2:11am
post #17 of 25

Can you also use this recipe to decorate? If not, do you use regular bc instead?
Also, do you just add everything together and mix, or should I add things one at a time?
Thanks Keli

okieinalaska Posted 26 Oct 2005 , 3:56am
post #18 of 25

keli, I have used it to decorate it with and it worked great for roses and borders. : )

ivanabacowboy Posted 26 Oct 2005 , 9:17am
post #19 of 25

I use the Dream Whip Icing posted by Polishmommy on this site, similar to the one that was posted. It crusts nicely and can be used to decorate with. If you want to do petal flowers like roses, may need to add a tad more powdered sugar, it makes basically an almost-not-quite-thick consistency. I hope this weekend to try the version with Nutella (hazelnut spread) in it! If you leave the decorated pieces in a covered cake dome or cupcake container for a day or 2, the icing will become slightly "glossy"-very pretty.:

* Exported from MasterCook *

Dream Whip Icing

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 tablespoons Dream Whip powder (approximately 1 pouch)
1/2 cup plus 1 teaspoon hot water
1 1/2 cups shortening
2 teaspoons vanilla
1 to 2 tablespoons flour
1/2 teaspoon salt
2 pounds confectioner's sugar

Combine the first 2 ingredients until completely dissolved and cooled to room temp. Add to all ingredients and mix slowly, adding 1 lb. of sugar at a time. After mixed well, continue mixing 1-2 minutes.

NOTES : Chocolate: add 1 cup cocoa powder and 3 tablespoons water.

Hazelnut: add 1/2-1 cup Nutella and 1 to 2 tablespoons water.

Keliames Posted 26 Oct 2005 , 2:35pm
post #20 of 25

That recipe sounds really good, I am going to try it today!

cakegal Posted 26 Oct 2005 , 2:48pm
post #21 of 25

So on the other recipe listed on page 1, do you mix the hot water with the dream whip first then add the remaining ingredients?

Keliames Posted 26 Oct 2005 , 2:55pm
post #22 of 25

I am wondering the same thing.

cakegal Posted 26 Oct 2005 , 6:47pm
post #23 of 25

This recipe confuses me...
I tried the one on pg. one....and it didn't crust for me... So does this second one work better?

mrshockey Posted 22 Jun 2014 , 7:17pm
post #24 of 25

Just be aware that if you use 1 kg instead of 2 lbs. the icing will be quite a bit sweeter.  I will be measuring out 2 lbs. from my 1 kg bag from now on... ;)

Gator Gal Posted 13 Sep 2014 , 9:58pm
post #25 of 25

ACan butter be substituted for half the shortening?

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