okay, I'm making sugar shacks butter-cream for the first time and although you have all given me help recently, I forgot one question.
The "coffee creamer/hot water" mixture she speaks of, how is that measured out? How much creamer to how much water?
Am making this in about an hour so quick help is appreciated.
1 cup powdered creamer with 1 cup boiling water.
1 cup hot water to 1 cup creamer. Make sure you let the mix cool.
I just use liquid coffee creamer
what if I only used 4 cups of PS instead of 5???? seems okay but what do you think?