An old cake decorator's trick for a temperature stable icing is to use Dream Whip. You get a lovely texture, and it can withstand an outdoor reception in July with high humidity. I used it on my niece's cake several years ago and it held up very well. I'm looking forward to trying the Italian version to compare. Many people prefer the half butter/half shortening version that Wilton promotes as it is less sweet than most bakery icings as so many use corn syrup. Hi, Dawn. I remember Dream Whip. Mom used to keep it around for spur-of-the-moment desserts, but I hadn't heard of the icing idea. That's pretty cool; thanks for sharing! Susan

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