This is the recipe given to me by my aunt who had a catering/cake decorating business for about 30 years. She used it for all her wedding cakes. I use it for ALL my cakes. The icing crusts well so VIVA works on this one (but not necessarily as a ‘faux fondant’). Milk makes this better (use within a week or so)..but you can use water for longer use.
1 cup whole or 2% milk (or water)
c’mom, it’s going on a cake…….