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saranac2000
Posted 20 Jun 2006 , 2:59am
post #2 of 2
I think I can be of partial assistance-I've used the Wilton recipe (in the yearbooks-1c. whipping cream, vanilla, pwdrd. sugar & piping gel) which is definitely more stable than any other cook book recipes I've used. I've had the greatest success, however, w/the Wilton powdered WC mix. Taste-wise, I personally think it's disgusting but all of my customers have been very happy with it-I just don't prefer WC frosting of any sort-I'm a BC girl. The Wilton mix is on the thick side, I've found, so I'll usually add in some homemade WC, Cool-Whip, canned WC, etc., something to cut the stiffness-& it stretches out how much cake the frosting will cover a bit. Hope this helped & good luck!
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