the 50/50 recipe is the only one I use. It will crust like the al crisco, however you need to give it enough time, expecially if it is humid or warm in your house. I usually give it 10-15 minutes while I am cleaning up stuff around the kitchen.
Now for the paper towel method I don't see why it won't work, however I have never tried it. I put on my icing with the icer tip, smooth the lines from the icer tip with an angled spatula, then let crust well. Once crusted I use the small wooden roller (usually used for fondant) and roll lightly over the cake and it smooths out wonderfully.
Hope this answers all your questions, if not let me know.
leily
WHAT IS THE RECIPE FOR THE 50/50
BC? I'M ALWAYS LOOKING FOR SOMETHING
NEW AND THEN MODIFY NOT TO MAKE SO
SWEET. WOULD LOVE TO SEE THIS RECIPE!
VICKI
....if using the standard Wilton Class Buttercream, instead of using all crisco in your icing, replace half of the crisco with butter and adjust the amount of water to suit your needs. HTH!!
There are several versions but here is a link with some info and a recipe:
http://cakecentral.com/cake-decorating-ftopict-20183-dream.html+whip
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