Morning.. Normally when I make the Wilton frosting recipe, I make it with water and a small pinch of water, if I change the water and put milk in it to make it more creamy, do I stil need to add a pinch of salt? and if yes, do I do it the same way as the Wilton recipe where I add the salt to the milk in a seperate glass, stir together and then add to my bowl?
Sure you can do it that way.
Undissolved salt can speckle your icing down the line so dissolving it is a good idea.
thank you so much, I just like using the milk better, it gives it more of a creamy taste...
Plus milk holds food color better. Good call.