3 cups crisco
1 cup water w/flavorings
1 TBS starch
1 TBS meringue powder
1 TBS flour
4# confec. sugar
I am no expert on this by any means but from looking at the recipe I think you have too much liquid. Just my opinion though........
The fat to sugar ratio should make it crust just fine, if not a little fast. This recipe has about 1/4 more water than I add to my double recipe (4lbs) sugar for thin icing.
Is it very humid there? Sometimes it is slower to crust when it is very humid.
Okay, so it is has been raining all day, temps about 65 degrees, so I have had vans running in the kitchen...I have used this recipe a billion times and this has happened only once before, and I can't for the life of me think of the reason why before...so I scraped cakes, placed in freezer and added more confectioner's sugar to the batch...already looks better. Thanks for the quick responses...Blessings Shawn <><