is it good for roses? is it too sweet?is it white? does it taste nice?

Yes, I've used it. It taste fine, my only complaint is it is a crusting BC and therefore, isn't wonderful for the outside icing on the cake. I used it and found it dried a bit hard and was subject to cracking. I pipe with it and found it easy to use. I didn't do roses, so I don't really know about them, except to say the BC held it shape well. It is sweet, but, I've used other BC's that seemed much sweeter. Color, white.

I just tried one batch. It crusted very well. However, the slight milky color from the milk turn the color to an unpleasant brownish kind of very light yellow. Fortunately, I'm mixing color with it. Now I'm worrying about cracking after learning about what you said, lapazlady. I'm trying it on a 3-tier wedding cake!! Our climate here is so hot fondant will melt in a humid and hot weather. That's why I switched to HHBC.

I thought the color was more ivory, than pure white, too. You might substitute water for 1/2 the milk, for a whiter look. Everyone liked the flavor of the icing, and all in all, the cracking was minor. I probably was the only one that noticed it. It did the job! The temperature was 100 degrees, and the humidity 80%, so, if need be, I'll use the recipe again.

I put the crumb coat on 3 days before the party, and put the cake, in 3 sections, in the fridge. I took them out and work on the individually until I had to stack them, then I completed the cake and tore the refridgerator apart and put it in again. I did it more for the filling than the icing. It was out about 3 hours before it was cut. I had a tiny bit left over and spread it on some cookies for a couple of children, the day after the party, everyone was happy with the flavor.

I have used it several times. All I can say is this sucker really works for high humidity. Last weekend I had to travel with my double cheeseburger cake without any AC for 41 miles!!! No box and just had it on my lap. Yikes!!! I was so worried the icing would fall off. But to my surprise, it held itself pretty well!! It's the only BC I will use this summer. Also, to eliminate the ivory color, you could try using a tiny bit of violet to make it white. HTH.

Thank you ladies for your help. Really appreciate that. I'll post my result after receiving feedback from the bride (that will be after this Sunday).

I've noticed that if you use to much powdered sugar it does kind of crack if it does then just add a tiny bit more liquid and it should be perfect!!! I love this recipe!!!!!!!!!

I used this icing for the Elmo cake in my photos. It tasted great and held up great in 90-degree heat and humidity at the lake. The only problem I had was that it crusts almost too quickly. I waited too long to smooth it and therefore had problems with cracking and I just couldn't smooth it with either Viva or a roller. Just make sure to use your smoothing method pretty quickly after you apply the icing.

I just did another layer on top of the crusted one (because I wanted a darker color). Even though I added about 1 or 2 tsp of extra milk, I still find the cream difficult to ice (heavy and not smooth). I tried using the hot knife method (dipped spatula in hot water and swung it hard to remove excess water). It helped a lot to smooth the surface but affected the color. The violet cream is having patches of dark violet/blue.

I went to smooth the cake with Viva after reading jillycakes but a little of the icing got stuck to the towel. That's after 40 min! I think I'll just leave it overnight and smoothen it out tomorrow morning. [/quote]