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?

THANK YOU
Am making this in about an hour so quick help is appreciated.

Mar

1 cup powdered creamer with 1 cup boiling water.

HTH

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?