Airdried Buttercream Icing

Airdried Buttercream Icing


  • 3 Tablespoons meringue powder
  • 1/3 cup tap water (room temp. – not cold not hot)
  • 2/3 cup Crisco (solid shortening)
  • 5 1/2 cups powdered sugar (this is MORE than 1 pound)
  • generous dash of salt
  • 1 teaspoon vanilla (or flavoring to taste)


  1. Mix together water and meringue; beat stiff.
  2. Add remaining ingredients and whip for 3 minutes,
  3. scraping the bowl well twice. Keep covered when not
  4. using.
  5. I prefere to keep any left-over in a glass jar. Keeps
  6. well a couple of weeks but may need to be stirred well
  7. before using.
  8. Once flowers are made DO NOT! cover or put into
  9. freezer or refrigerator. Keep uncovered at room temp
  10. until they dry. The amount of time that takes will
  11. depend on how humid and warm your house/area is.
  12. Usually 24 hrs is plenty. Once completely dry
  13. completed flowers should be store in any NON airtight
  14. container – like a gift box. Will keep up to 4-6
  15. months.

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