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“Great anytime but this recipe REALLY holds up in hot humid weather. I made nearly 400 cupcakes for an outdoor event in SW FL in August and they held up perfectly - not to mention tasted great. I personally used a blend of vanilla, butter and almond extracts combined. Recipe kudos go to IndyDebi, a professional caterer from, you guessed, Indianapolis, who kindly shares her recipes.”
READY IN:
20mins
SERVES:
12
YIELD:
1 8-9" cake
UNITS:
US

Ingredients Nutrition

  • 1 13 cups Crisco (or a high-ratio shortening)
  • 3 tablespoons powdered Dream Whip
  • 2 -3 tablespoons , desired extracts
  • 13-12 cup milk, depending on consistency desired
  • 2 lbs powdered sugar

Directions

  1. Blend the shortening, Dream Whip and flavoring for a 10-15 minutes and then gradually add the sugar and milk. The longer it mixes, the smoother it gets. Sifting the powdered sugar first is a plus but optional.
  2. Of course you can add coloring as desired.
  3. One batch will do a 8-9" cake or a batch of regular cupcakes.
  4. Can be kept in air-tight container easily for a week or frozen if making ahead.

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