I read somewhere that if you put vinegar in butter cream icing it prevents cracking.
Does anyone do this and how much do you use???
I usually make 5 batches of icing at a time.
1 cup shortening, 4 cups powdered sugar X 5.
Any help would be great and welcomed!!!!
I have never tried it but here are links to a few threads about this topic:
There seems to be varying opinions on the amount but HTH.