Prep 30 mins
Cook 0 mins
vintage recipe from an envelope dream whip: "SMOOTH BUTTER FROSTING- A rich butter frosting! Vanilla, lemon, or orange–make your favorite flavor for cupcakes and cake"
- 1⁄3 cup cold milk
- 1 teaspoon vanilla
- 1 (1 1/3 ounce) envelope Dream Whip
- 1 lb confectioners' sugar
- 2 tablespoons milk
- 3 tablespoons butter, softened
- Combine 1/3 cup milk, vanilla, and Dream Whip in large bowl.
- Add half of sugar; blend well. Whip rapidly until thickened–about 2 minutes.
- At medium speed alternately add remaining sugar and milk; beat after each addition.
- Add butter, 1 tablespoon at a time, beating well.
- Makes 2 3/4 cups, enough for 8- or 9-inch layer cake or 24 cupcakes.
- LEMON OR ORANGE BUTTER FROSTING.
- Prepare as above; omit vanilla and substitute 2 tablespoons lemon or orange juice for the 2 tablespoons milk. Add 1 teaspoon grated lemon or orange rind after beating in butter.
I think this recipe is a quick easy way to make icing. I used No Name Dessert Topping Mix and I didn't add the extra couple tbsps. of milk. My icing is quite thick with a 400g bag of icing sugar from Dollarama. I've dipped a finger in here and there to test it out and will be adding some cocoa to turn it into chocolate. I think it will be great on my Valentine's Day cupcakes :) Yum!
My family thought this frosting was very sweet and I thought it was a little grainy...from the dream whip perhaps? Definitely more of a whipped cream than a buttercream, you cannot pipe it unless you add much more powdered sugar (even sweeter) and I don't think it crusts at all, unless it takes a very, very long time (I have this frosting on a mini cake that has been on my counter for a day). Great for trifles and shortcakes but overall disappointing as a frosting.