Will it need to be refrigerated because of the milk?
I prefer buttercream, but my mom used a very similar frosting for years and always got a ton of compliments!
This recipe is the basic "Wilton" decorator's recipe. The small amount of milk does not require refrigeration, but any left over icing needs to be refrigerated and used with a few days. Your iced cake will be fine for a couple of day.
Excuse me, that should read... used within a couple of days.
What is the best icing to use if your cake will be in heat?
I have always heard that crisco based icings is best to use if your cake will be in the heat so I think this one would be great!
Does this make a smooth icing? Very similar to Wilton, with out the powdered egg whites...is the consistency stiff?