Storage: Keep the icing covered at all times to prevent it from drying out. It can be stored unrefrigerated for up to 2 weeks in a reasonably cool room. It will keep indefinitely in the refrigerator.

Ingredient Substitutions: Cream Whip Icing Base is typically available in wholesale bakery supplies. You can substitute regular marshmallow creme, though note that it does not contain gum, which may affect the crust. For a richer flavor, you can substitute butter for the Crisco (using the same amount), or use a half-and-half mixture of Crisco and butter. Be aware that butter-based icings melt more easily at room temperature.

Color Stability: Using milk instead of water makes no difference in taste. However, if you are coloring the icing purple, using milk helps prevent the color from fading to blue.

Chocolate Variation: To make chocolate buttercream, add Hershey's Cocoa powder gradually until you achieve the desired rich chocolate color and taste. No substitutes are recommended for the cocoa.

Equipment Care: If using a hand-held mixer, be cautious not to overload it with sugar all at once, as this can burn out the motor. If the mixer becomes hot, turn it off and let it cool for 20 minutes before continuing.

Yield: This recipe yields enough icing to cover one standard cake mix cake and allow for decorations.