Reason why I am asking is because thats all I know right now because I just finished course I and I like how it decorates but I am not for sure if everyone likes the taste...is there another icing out there that decorates and holds as well but tastes better or in a different way? What do you use and what do you like best?
I use 1/2 shortening, 1/2 butter. It works just as well as all shortening but I think it tastes better.
I do the same as Kate714. Substitute half of your shortening in your recipe with butter and it is still easy to use to decorate but it taste so much better.
Same as above - 1/2 shortening, 1/2 butter. But there are tons of variations of recipes out there - of both crusting and non-crusting icings. Do some experimenting to see which style you like best!
Actually didn't the 1/2 - 1/2 used to be the wilton icing? I know on all the inserts that came with my mom's old cake pans they had that icing: 1/2 c shortening, 1/2 c butter, 1 tsp vanilla, 1 lb icing sugar and 3 tbsp milk?
(Scary that I have that memorized!)
Think just about everyone starts with the Wilton icing - either from taking the classes or from buying the pans.
Here's an overview of other icing types:
(Has icing troubleshooting chart at the end.)
Meringue B/c's Explained:
What is hi-ratio:
Hi-ratio frosting recipes:
(Overview, master, white & other recipes. How to glaze, smooth, stack and more.)
Nice frosting sites:
(From Sarah Phillips of baking911.com.)
My favorite CC frosting recipes:
thanks for the recipe links!!