How to make it

  • Instructions
  • Beat for 3 to 4 minutes:
  • 3 cups butter, room temperature
  • 1 cup Crisco
  • Add (slowly):
  • 2 – 32 oz. bags 10X sugar (powdered sugar)
  • 1/2 cup heavy whipping cream
  • 1 over-flowing Tablespoon Creme Bouquet
  • Dash salt
  • Beat for 5 minutes and slowly add the rest of
  • the heavy whipping cream, (It is your preference how
  • much more you put into this).
  • On the highest speed, “beat the dickens” out it for
  • another 5 minutes.
  • Out of this icing, take what you think will be enough for your cake filling and put it into a separate bowl

Reviews & Comments 1

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  • Lutie47 8 years ago
    Well, this happens to be my recipe from Cake Central...on Cake Central we always give the person's name whose recipe it is...My name is Lutie, (on this site it is Lutie47) and I truly made this recipe up and did not copy it from someone else. It took me several years to get it the way I felt it should is used for the filling (thus, the 'filling' at the end of the title). It fills a 3 tiered wedding cake: 12" 9" 6" or will ice a two layered cake. Hope that helps you figure out the conspiracy...just never know how much one will is quite adaptable. You can figure that out because it uses 2 bags of 32 ounces each of 10X sugar, it will ice a pretty good sized cake (2 layers or more...if you are using it for the frosting and the filling).
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