I made WASC with chocolate buttercream cupcakes for a wedding tomorrow.
I used the IndyDebi's dream whip buttercream recipe with the following changes: I doubled the recipe so I used about 2 2/3 c crisco, 1c of milk and chocolate coffee creamer as liquid, 4 lbs of sugar, 6 tbsp of DW, and about 1 1/2 c of hershey's cocoa. It taste wonderful, but it is not smooth enough for icing cupcakes. It sputtered out of the bag and was a big mess.
Is it too thin, thick, over beat WHAT DID I DO WRONG???????
It is to think - Can you pick it up and it holds it shape - I think you need to thin it. But just to be on the safe side take a sdmall amount and thin it and see if it is better This is always a sure way to make sure you are going in the right dirrection