Buttercream Icing II Holds up in Humidity Better – Faux Fondant

I was really looking for a recipe that would not melt or slide in the heat. This seemed like a good contestant; however, the instructions are rather vague. It does not tell when to add in the liquids. I cremed the crisco and only got two lbs of powedered sugar and the cornstarch into the mixer before it was way to thick for the machine to work well. (stand up kitchen aid). I decided to add in the liquids slowly with more P sugar. I added a couple cups powdered sugar then a bit of liquid then repeat. The final icing is verrrry thick which would work for some of the artwork but it is way to thick for icing a crumb layer and even the next. I took it upon my self to add more milk mix (just a bit to soften it up). I also added more butter and almond ext. as it needed a bit more flavor. Will see how it stands up to the heat/humidity. It is a lot of work compared to the quick recipes. If anyone knows or has other hints for this one I may try it again.

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