Hi all,
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.
exp.
1 cup shortening, 4 cups powdered sugar X 5.
Any help would be great and welcomed!!!!
Thank you!!!!!
I have never tried it but here are links to a few threads about this topic:
http://cakecentral.com/cake-decorating-ftopict-637006-vinegar.html
http://cakecentral.com/cake-decorating-ftopict-617284-vinegar.html
http://cakecentral.com/cake-decorating-ftopict-588275-vinegar.html
http://cakecentral.com/cake-decorating-ftopict-549123-vinegar.html
There seems to be varying opinions on the amount but HTH.
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