Originally Posted by ceculsk
Ok Icing base is added to the alpine, powdered sugar, water and flavoring of choice. It makes the icing light and fluffy and smooth. I use a product called Royale White Icing Base or you can find it under a name called Angel White Icing Base. Alpine and the icing base are very sturdy and crust like crisco and butter wish they could but remains very soft on the inside. The shelf life is forever because there is no dairy. you just re whip before your use and you are ready to go. It also stays a bright white. See this attached picture of B-Day Cake.
ceculsk, your bunny rabbit is so cute! is the bunny made of candy chocolate?
this "alpine" and "icing base" is all intriguing for me...i don't even know whether I can find these things in asia!
So this mixture of "bought alpine, powdered sugar, water and flavoring and bought "icing base" gives, from what you say, better tasting , white white "buttercream". I can also see it pipes well. my question is, does this hold well in humid and hot weather? coz where i'm from, humidity & heat is my enemy!