I really want to try this recipe but I'm having a hard time finding the conversion for the 492 grams of crisco. Do you have this measurement in cups perhaps?
Crimsicle, Thanks for this recipe - I've never seen one that calls for coffee creamer (which I use everyday!). My question is does this need to be refrigerated due to the addition of sour cream? Also, I always look through the LorAnn oils at my local baking supply shop, but have never seen Champagne. I will look into it further, but if they don't carry it, can you recommend another flavour that might work? Butter Rum maybe?
I found an online coverter and after a trial it 492 is equal to 2 1/4 cups.
I'm trying to imagine the flavor! With the sour cream in there, is it as tangy as a cream cheese frosting? I want something less sweet, but don't want that much tang. Substituting almond flavoring for the champagne, do you think this would work well with a custard-filled burnt almond cake?
Big question: Can this be covered with fondant? I think the moisture content looks low enough, and in my climate I've had success covering cream cheese icings with fondant.
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