I have 3 recipes for icing and 2 are the same tasting.
Here are my questions:
My first recipe is all shortening and has creme bouquet and butter extract and I get good comments. Even from people who say they don't like all shortening icing!
My second recipe is 1/3 c. butter and 1/3 c. shortening and I still use butter extract and get good comments. To me it tastes no different than the all shortening.
The other has a lot of milk in it and is part shortening and butter and it does not crust. It has to be refrigerated though. I like this icing the best but the refrigeration part bothers me. I am worried colors will run.
Now for my questions. Which type icings do you prefer? What type icing do your clients like better? I live in FL and really prefer the all shortening with meringue powder because it is more stable in the hot weather.
mami2sweeties
I usually will us all shortening. Sometimes I will add a little butter but usuall never more then 1/2 stick. I dont use merginue, but do use it in the summer to make it a little more stable.
Ever since I tried the Dream Whip Icing recipe, that is all I've been using. I used to use the all-shortening recipe with merinque powder, but everyone hated it. Then I tried the one with butter, but of course that is not pure white. It tasted good, but I had problems with the consistency because of the climate I live in, I guess.
Melissa 
Melissa,
Where can I get the dream whip recipe? I have a dream whip recipe for cake but not frosting. I have seen alot of icing recipes and they are either both butter/shortening or all shortening but I have yet to see a dream whip recipe. It is worth the try.
Thanks,
mami2 blessings
I love dream whip icing, I use a cake and icing shortening thats not a greasy a crisco with mine. Her's the recipe.
Dream Whip Icing
2 tsp clear vanilla flavoring
1 pkg dream whip
2 cups shortening
Whip 7-9 minutes
2lbs confectioners sugar
1/2 cup boiling water
1/2 tsp salt
1 Tbsp clear corn syrup
Whip 7-9 more minutes, until fluffy. No need for refrigeration but it is fine in the fridge as well.
Thanks for the recipe. I will try it. I also want to try that crisco icing thing. A store here sells it and I think it is called Sweet-tecs or somthing like that.
mami2sweeties
Yes, you can decorate with it. The wedding cakes I posted yesterday I decorated with it. You can use it just like buttercream, it just is a light taste, not so heavy and just plain good. 
I've tried this same dream whip icing recipe before and it was o.k. I can tell it was lighter than the normal buttercream recipe but the taste wasn't "out of this world" like I thought it was going to be.
letseatcake, are you doing anything special with your recipe? Have you tried using other flavorings besides clear vanilla extract?
Yes, I always use almond along with vanilla. I also believe the shortening I use makes a difference. One of my students made it using criso and she said it didn't taste like mine. I use a cake shortening not crisco.
I forgot I use vanilla flavoring and almond flavoring. I don't use extract.
Mami2sweeties,
the icing you mention with milk and butter, why does it have to be refridgerated? My icing is butter and shortening in equal parts and some whipping cream and milk, it doesn't have to be refridgerated. According to Wilton, this is fine at room temperature, which means below 75F, for 2-3 days, the same as the all shortening and water recipe. Other than in a commercial bakery where there are different health guidelines due to the high temperatures of the bakery atmosphere, generally you don't have to refridgerate an icing like this. I use salted butter and so the salt in addition to the sugar preserves the milk and cream. I have used the same recipe for 30 years with no issues. Is your recipe different/
Hugs Squirrelly Cakes
letseatcake
Where do you buy cake shortening? I was thinking of buying some high ratio shortening from my cake supply store. Also, what's the difference b/w flavoring and extract? I don't think I've seen flavoring. I've always seen extracts in the stores.
letseatcake, I'm confused .. are those 2 different recipes you post or is that one? can these icings be smoothed? Where do you get cake shortening? What brand do you use?
Squirrly cakes,
Thanks for the info. Your recipe sounds similar to the one I really like. The butter and shortening with cream and milk. I was just told/thought since it had milk in it that i had to refrigerate it. I use salted butter too. I am going to use this more often. It has a much better taste in my opinion. The only concern I would have is that I live in the south and it gets real hot here but I keep our home temp at about 75-78 degrees.
mami2sweeties
Hi again Mami2sweeties, well it is supposed to be ok to 83F. But I find that under 75F is generally considered room temperature, so I guess you would just have to test it out. The 83F is before it starts to melt. Before we had central air, I left it at room temperature with no problems unless it was a super hot spell. And I find it lasts a lot longer, at least 4-5 days, just fine. Haha, if a cake ever lasts that long around here.
Hugs Squirrelly Cakes
AgentCakeBaker,
Hi-ratio shortening is what I use. One you use it you'll love it. The store you go to ask them about flovorings. Flavoring are extracts with out the alcohol. They have a more flavor. I use extracts when I run out.
ntertayneme,
Thats one recipe just broken into parts. I use Hi-ratio shortening. The icing works just like buttercream. Smoothing, decorating, roses and all. I get it from where I work. You can get it from countrykitchensa.com. It's also called sweet-tex.
letseatcake
Thanks for explaining the difference. I really had no idea. When I buy my high ratio shortening from my cake supply store, I will definitely ask them about the flavorings. I'm sure they would have it. I never noticed it.
Once I buy all these ingredients I will try the dream whip icing recipe once more.
Thanks again!
Letseatcake, actually I suspect you are referring to candy flavourings that are oil based flavourings? Extracts are actually considered to be more concentrated than general flavourings which are not the same thing as oil based candy flavourings. It all gets so confusing doesn't it, haha!
Some flavourings are actually totally artificial. There are also artificial extracts and pure extracts that are indeed alcohol based. The alcohol is used as a means of providing a base for which the extract has something to actually flavour. A good example would be vanilla beans soaking in alchohol which is how pure vanilla extract is made.
I pulled these points from www.baking911.com.
Extracts are concentrated flavorings that come from different foods and plants, diluted with alcohol. Some are made by distilling fruits, seeds or leaves, anise, vanilla, peppermint and almond extracts. Pure extracts are preferable when baking (the taste is more vibrant). However, they can also be made artificially. Though different in flavor and price, the two are interchangeable in recipes. While the flavor of an extract is technically less potent than that of an essence, some commercial extracts are of similar strength to essences. This leaves you with a small dilemma if you wish to substitute an "essence" for an "extract". Begin by adding two or three drops of an essence to one teaspoon of extract and add more if needed.
Flavorings are not concentrated like an extract.
Candy oils: also known as flavored oils.
Essences are distilled with steam from fruits, spices and other plants, and used to enhance or intensify flavor in an abundance of foods. They are highly aromatic so usually you will need just a few drops. There are thousands of essences from almond to cinnamon to coconut .
End of quote from www.baking911.com.
Generally candy flavourings are extremely potent which is why you only use a few drops of them as opposed to a teaspoon and such.
Hugs Squirrelly Cakes
letseatcake
So is that what you use, the candy flavorings? If so I've seen these before. Do you use more than a few drops?
I use a vanilla, almond flavoring. It's comes from Magic Line, an professional strength artificial flavor, manufactored by Parrish's Cake Decorating Supplies, Inc. I use the same amount as extract. They are also clear so they don't change the color of icing. You can use the candy flavors or Lorann oils; they are very good and potent. I get the flavoring from where I work. I'll look and see if they sell them through other on-line sites or if you can only get them wholesale to resale for retail.
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