For a good crusting BC icing, that is all Crisco that will hold up well in high humidity and heat. As you all have seen from my latest post my DD is getting married in August. We live in Texas, yes triple digit territory. The practice cake I posted I made last earlier in the week and on the sides the cake is showing. It is almost like the icing is sliding down the side of the cake. Suggestions anyone?
Bradymom
Here is one that I have used, and I live in OK.
Buttercream Icing - Carolyn Lawrence - Missouri - [email protected]
4 pounds powdered sugar
2 cups Crisco
1/3 cup powdered milk mixed with enough hot water to make 1 cup
Add to the milk:
1/2 tsp. salt
1/2 tsp. clear vanilla
1/2 tsp. clear butter flavoring
1/2 tsp. almond
1/2 tsp. creme royale or creme bouquet (optional)
Add 1/2 cup cornstarch and beat well for about 15 minutes.
This can be kept out of the refrigerator for around 2 weeks, I'd say. I usually use it so fast that I hardly ever get it in
the refrigerator unless I am going out of town for a few days and then it can also be frozen. The cornstarch helps
humidity as well as helping to cut the sweetness. Play with it and use whatever flavorings you like.
For Chocolate icing, I just add Hershey's cocoa/any cocoa would work and some
extra hot water to my buttercream. If you want a darker brown color, you can also
add more brown coloring. Enjoy!
I did an outdoor wedding in 90+ degree heat and super high humidty in August in Indiana. Icing held up great. It was terribly hot! What I use is:
Approx:
2 lb bag p.sugar
1-1/3 cups Crisco
2 tsp (+/-) vanilla
1/3 cup (+/-) milk
This icing crusts so well that I do all my icing roses and decors in BC ..... havent' used Royal Icing for cakes in years. I will make my roses and set them aside. Then ice the cakes. By the time I'm done icing the cakes, the roses have crusted enough for me to pick them up by hand and put them on the cakes. Yet when you cut into the cake, it's still soft and edible. 
August in Texas? Please tell me that girl is going to go with an evening wedding and indoors. My mother had a perfect one, but she can't remember what it is. I keep experimenting with the ingredients, trying to get to the exact consistency, but no luck so far. It was crisco, powdered sugar, water and vanilla (or almond). She used no butter and something else that we can't remember ("oh, shoot Lana, you helped make it a million times, didn't you pay attention"). I'm almost thinking it might have been powdered milk with the water. I'm sure someone will be able to give you a great recipe before I can recall this bad boy, but good luck.
Hi,
Being in NZ i havent heard of this Crisco could you tell me what it is as i see you all mention it quite a bit. the closest we have have to crisco is a company called Chrisco's hehee that we save for christmas thru buying food hampers etc...
It would make it alot easier for me to understand what you all mean when you mention this crisco thing as i see in also in other recipes too.
thanks heaps sorry for my ignorance.
happy decorating 
)
we have kremelta wow thankfully it is something we do have here then as would love to try some of these recipes you guys have they sound so yummy.Quote by @%username% on %date%
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