That's my recipe
! I've always used water cause of the spoil factor. I make this in big batches. I need it to last for weeks and sometimes months. It just makes me feel better to know that it doesn't have milk in it. I've been so happy with this recipe that I've never tried adding meringue powder to it. It's very stable and crusts just enough to allow you to manipulate it without it getting crunchy like some crusting butter creams. It also has a wonderful smell. One of the comments I get a lot from people when they open a box with one of my cakes in it is "It smells so good." I've also had customers ask for the recipe so they can make it themselves. I always share it but my DH says I'm giving away the Colonel's secret recipe
. I just don't think it's complicated enough to be a secret.
This icing also stays very white but that will depend a lot on the brand of butter you use.
Magic line also makes a butter flavored vanilla. I haven't tried it yet. Anyone tried it?