This week's recipe is one that I use every time I make a batch of cupcakes. It tastes great and because it does not contain any dairy products, it does not require refrigeration and withstands very warm temperatures well. It forms a light "crust" so you can also use it to pipe decorations.
Decorator's Buttercream
2 cups Crisco shortening
8 cups confectioner's sugar
1 1/2 tsp. vanilla (use clear vanilla for pure white icing)
1/2 cup water
1 tsp. salt
1 envelope Dream Whip
Cream the shortening in a heavy-duty mixer until it is smooth. Add the vanilla. Whisk the water, salt & Dream Whip. Add the sugar and liquid mixture - alternate until combined. Beat on high speed for about 5 minutes.
Cream cheese buttercream: delete dream whip & water and add two 8-oz. blocks of cream cheese (due to the addition of cream cheese you will need to refrigerate this icing)
White chocolate buttercream: Add one 12-oz. bag of white chocolate chips - melt chips in the microwave and mix thoroughly.
Chocolate buttercream: Add 1/2 cup cocoa and mix thoroughly.
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