High Humidity Icing Food

HIGH HUMIDITY BUTTERCREAM ICING

Steps:

• In a large bowl, beat shortening butter and margarine till light and fluffy (about 10-15 minutes).
• Add icing sugar one cup at a time,beating well after each addition.
• Combine corn starch and cream. Add to mixture and beat well.
• Add vanilla extract and lemon. Beat well.
• Add meringue powder. Beat well.
• Thin with a little more cream if too thick, to desired consistency.

HIGH HUMIDITY ICING

Steps:

• In large bowl beat shortening and butter with electric mixer until light and fluffy. Add vanilla and mix well. Gradually add sugar, one cup at a time, beating well at medium speed. Scrape sides and bottom of bowl often. When all sugar mixture has been mixed in, icing will appear dry.
• In small bowl combine milk with cornstarch, stir until cornstarch is dissolve. Add to icing mixture beat at medium speed until lightly and fluffy. Keep icing covered with a damp cloth. Makes 3 cups

HIGH HUMIDITY BUTTERCREAM ICING RECIPE - (4/5)

Steps:

• Cream shortening with electric mixer at low speed. Add powdered dream whip and flour; mix until well blended. Blend van-o-van and lemon and vanilla flavoring into the creamed mixture. Add 1/4 cup water and one pound 10x sugar and blend until moistened; then beat on #4 speed until icing is smooth. Scrape sides and bottom of mixing bowl often. Add the remainig water and sugar. Stir until moistened. Mix at #4 speed until icing is smooth and fluffy. Add additional water, a few drops at a time, if you desire a thinner spreading consistency. To stiffen, add more confectioners' sugar. keep icing covered with a damp cloth until you're ready to use it. Refrigerate leftover icing in an airtight container. Rewhip before using. NOTE: For chocolate frosting, add 3/4 cup cocoa.