I have cake for tomorrow that id REALLY like to be able to pipe the details tonight....Is it safe enough to leave out over night for a party tomorrow afternoon?
Most people can't get it to crust if it's cold. I tried this recipe a long time ago and personally I didn't care for it. For me it was too sweet and had very little flavor due to no butter. I stay away from "butter flavoring." I need real butter in my buttercream! I will say that if you live in a really hot climate it performs well, due to the lack of butter.
You can use it to frost cupcakes. Read the instructions good. I have not had good luck with it either. Tried it several time. Always grainy. It stands up to very hot weather. Shes made it for all the years she was in catering. Many c/cers love it . So read the instructions good and try it. You may have good luck with it.hth
Hi Debi- You Icing is legendary! From all I read it's a VERY flexible recipe, but I wondered if I can substitute some butter in place of shortening. I have 50# of Sweetex (thats the smallest size they sold locally) but some people are touchy about shortening. I realize butter requires different handling but does it work in this recipe? Thanks for ALL the great recipes & ideas you've shared! Sharon