How many cups of icing does this make? Does this need refridgeration? Can I use all purpose or self rising flour instead of cake flour? I am guessing this is similar to the wilton recipe but I have been wrong before so thought I better ask, LOL!!
I would use the cake flour and not substitute. I forget the reason, but I know you don't want to experiment if a recipe calls for a specific type of flour.
Hope that helps!