I was on Dixies Icing website reading about this product. I wish I knew how to make an icing like this. It stays soft and does not get crusting. They also use a no trans fat shortening. What do you think the secret is?
I know there's a cooked element to the icing, if that helps. I love Dixie's icing, and use it exclusively. I've read so many threads with complaints about this BC or that BC, and I have to bit my tongue and not tell them all to just order Dixie's. I know that many decorators can't believe an icing they buy can be as good as what they can make themselves, but I think they'd be surprised. This is a family icing that Dixie's dad developed, and for all intents and purposes, it is homemade. YUMMY!
It smooths pretty easy. After I've iced the cake, I pop it into the fridge. Once it's cold, I can then smooth out any rough spots with a very clean finger. I've gotten pretty good at telling when the icing is just the right temperature for the best smoothing results! I can't do this with the chocolate icing, though, only the white. The chocolate I just have to work with a bit before it gets cold. If you try to smooth the chocolate icing after it's cold, there ends up being a slight color variation.
I like it, but when I used it on a cupcake order...well, I got the comment that they tasted the greasy felt in their mouth after eating a whole cupcake...so I tried it on one...and I did too.
I had tasted it before and liked it fine...but after eating a cupcakes worth...wasnt as impressed.
I've never, ever had a greasy aftertaste with Dixie's...even on cupcakes. I wonder what the deal was?
I wrote her...so maybe it was a bad batch...because I have used it before in the past and NEVER had this issue...
I've been using her icing for 13 years now, and it has never given a greasy aftertaste. A couple times I had teeny tiny shortening pellets that would clog my #1 tip, but that hasn't occurred in a very long time.
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