Has anyone made Toba's recipe but replaced the milk with heavy cream? Would this work?
I have and it definitely doesn't work! The fat in the cream doesn't allow the icing to dry hard and it has a grainy look. I tried this during the winter when I have trouble with this icing crystallizing, thinking that the fat would help that. Then it occurred to me that the sugar wasn't dissolving well. Now I always make this recipe with boiling water and it works great every time.
Thanks I guess I won't try that then
Thanks for the heads up. I had some cream I was trying to use up and I guess it wont be this way!