Re: Maridas BC recipe - here

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: I found the links are leading to the old website before we moved...sorry. The links now work ONLY from http://www.sugarcraft.org and will be fixed asap on the various forum subjects.
MARIDA’S ICING AND VERSIONS 
Marida's Mousse Recipe October 07, 2008 
3 cups cool whip 
1 small package instant vanilla or white chocolate pudding 
1 t. real vanilla 
1 cup whipping cream 
1/4 cup milk 
Mix whipping cream, milk, vanilla, and pudding until smooth. Fold in Cool whip until no streaks appear. Keep refrigerated. 

Angel said: I altered the recipe but I only use it to ice cupcakes. I tried it on a cake but this was in the summer and lets say it didn't stand up well in the warm weather. It was for a lady at my work and when I delivered the cake to her home she wasn't there. We waited outside for about 20 minutes and tried to make it home (another 20 minute drive) to put the cake in the fridge and the icing was starting to slide off of the cake. Got rave reviews on the cupcakes though. 

Diane said: If I am not mistaken, Marida's is the one that is 2 cups of heavy cream whipped with 1 box of pudding mix [any flavor]. I use the white chocolate pudding put out by Jello as a filling and it is my best seller! 



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I saved this some time ago... 
Here is his adaptation of Marida's icing with instructions. 
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THIS ICING DOES NOT CRUST 
1 cup butter 
2 cups Crisco 
2 lbs. powdered sugar 
2 tsp. clear vanilla 

I use the bench scraper and turn-table technique and can get the icing as smooth as silk. The key is to be sure the icing is very smooth to begin with. If you have lots of air pockets in it, it will never smooth. 

To insure I have smooth icing, I place two cups of Crisco in the mixing bowl, beat it for a minute or so, then I MELT the cup of butter in the microwave, add it to the shortening, which makes a very fluid mixture. I add the entire 2 pounds of powdered sugar at one time [BE SURE TO SIFT IT FIRST!] and SCRAPE, SCRAPE, SCRAPE THE BOWL until all the sugar is combined. 

BY THE WAY, ALWAYS MIX AT THE LOWEST SPEED POSSIBLE!!! High speed beats in air!!! 
At first the mixture is very dry, but just continue mixing until it forms a very smooth icing. Then add two teaspoons of vanilla and combine well. 

I usually let the icing set an hour or so [or over night when making wedding cakes]. Rebeat on LOWEST SPEED a minute or so before using. 



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