Sorry guys! I know it should be very easy for me to find, but I'm not sure if it's me or the new Web site, I just don't see the recipe anywhere. I've been using Sugarshacks's great recipe, but have heard so much about Indydebi's icing and how it holds up in the worst of meltdown temperatures, that I figured I'd give it a whirl. Any chance someone can spot me the recipe? Thanks so much!

-Emi.

Here you go..............it's great I use it all of the time.

Indydebi's Crisco-Based Buttercream Icing

I was given this recipe over 25 years ago by a friend and it's the only icing recipe I've ever used. (I actually didn't know there were other "wedding cake icing" recipes out there!). All measurements are approximate since I'm a "until it looks right cook". Too thin? Add more sugar. Too thick? Add more milk. Luv the flavor of vanilla? Throw lots of it in there! This icing crusts VERY well and holds up great in extreme heat and humidity (passed the "sat outdoors in 90 degrees in August humidity in Indiana for over 5 hours" test!)

1-1/3 cups Cricso
1/3 to 1/2 cup milk, depending on consistency needed
3 Tbsp powdered Dream Whip (*)
2-3 Tbsp clear vanilla, depending on your personal taste
2 lbs powdered sugar

(*) A powdered whipped topping mix made by Kraft Foods, usually found in the cake/sugar aisle in the grocery.

There's no wrong way to mix this. I usually mix all but the powdered sugar for a minute or two, then gradually add the sugar, but the only reason I did this was to avoid the "sugar-splash" factor. The longer the mixer runs, the smoother it gets. Sifting the powdered sugar before blending helps with smoothness but is not necessary.

I used it this weekend for the 1st time and everyone seemed to like it. Don't know about it holding up in the heat as it was cold and rainy all weekend. good luck

it is sweet but doesn't leave any taste or feeling on the roof of your mouth. I am not the best person to ask as I only ate a very small piece and am not a fan of buttercream (all buttercreams are too sweet for me, I prefer a ganache)

The recipe that I inserted is completly Indydeb stating how she got the recipe and how she mixes it - not me. I just wanted to clarify that.

It does not leave a greasy taste or feeling on the roof of your mouth. It is sweet - but not too sweet. It crusts beautifully, spreads great, I can get a very smooth finish on it and takes color great. I have used it under fondant and for borders and iced a whole cake with it. I really like it!!

wll, as far as taste goes, I eat it with a spoon...and I wonder why my pants won't zip...'nough said.

Sounds great, thanks so much! It's actually not that different from Sugarshack's recipe, except for the Dream Whip part, and I know that other recipe has held up extremely well in 90-degree weather for me. So I'm game!

Thanks again,
-Emi.

I love it, but I only add 6 cups of powdered sugar.
I also add 1/2 tsp. of salt and always make it about 3 days before I need it because the taste gets better and better the longer it sits.

No greasy mouth feel...and I can eat it with a spoon too .