I think this is the correct link.
Yes, that is the recipe that I have. I forgot to mention that the first time I did it as stated in the recipe (2 Tbsp. butter and 2 Tbsp. glycerin). Then somewhere on here I came across the version with 3 Tbsp. each butter and glycerine and did that on the second batch. For try 3 I am doing the 2 Tbsp. version since that is what she states is correct and I'm just going to make sure that a) my cream isn't too cold and b) that I have plenty of time to just let the hot mixture cool on its own without having to resort to a water bath. The humidity here (south Louisiana) probably doesn't help matters, but I'll check the weather before making a batch.
I wanted to use your recipe for my brother's wedding cake. However, I wanted to see how big of a cake will one batch cover? My bottom tier will be 18", middle 14" and top 10". I have the added issue of I will be out of town when I have to assemble and decorate so I need to plan and make everything a few days ahead of time.
I made a batch last night and weighed it to see how many ounces it was. It came out to 71 ounces (I used almost all 4 lbs of sugar in the batch. I think there was about 1 cup left in the bag. Wilton has a chart to use as a reference for fondant amounts (although they must roll their fondant a LOT thicker than mine because I always seem to use just a little more than half of what they recommend.) I can easily cover an 8 and 6 inch cake with leftover fondant.