I notice that a lot of you seem to mention crisco when making butter cream. What is it? I've never seen it for sale in this country. I do fancy having a go at buttercream transfers (a technique not used over here) is there anything I could use instead of crisco? My normal buttercream recipe is 4oz butter and 8oz of icing sugar would this be suitable?
post #1 of 9
8/23/05 at 7:43am