Butter Cream Icing

This recipe with ice and decorate a 2″ 9×13″ cake. Also I use a Kitchen Aide stand mixer with the stainless steel bowl and attachments. (I believe the bowl makes a difference) I always put my bowl and wisk attachment in the freezer for about 5 mins. before I start. (I have noticed that the weather really effects the consistancy, so you might have to add more or less powdered sugar to get the consistency that you like to work with)

Butter Cream Icing


  • 1 packet of Dream Whip
  • 1/2 C. Cold Water
  • 2 cap fulls of Vanilla
  • 2 cap fulls of Butter Flavor (can substitute w/ 1TBS of butter)
  • 2 C. Creamed Shortening
  • 2lbs. Powered Sugar


  1. First take bowl and wisk from freezer
  2. Pour entire packet of Dream whip into bowl
  3. add water, vanilla, and butter flavor.
  4. Mix on low until combined
  5. Then on high until it looks like whipped cream (about 4 mins.)
  6. Turn off mixer and add shortening
  7. Turn mixer on Low until combined scrapping sides as needed
  8. Once combined turn on high until completely mix
  9. Finally “SLOWLY” add powdered sugar on “LOW” until completely mix.
  10. (if you dont you will be in a cloud of powdered sugar) LOL
  11. Now you are ready to ice and decorate

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